Appetizer/Small Plates Entrées

Lobster Tail Mezcal Mac

  • 12 portions

Preparation

Ingredients

Stouffer’s White Cheddar Macaroni and Cheese

126 oz

Mezcal

6 tbsp

Lime zest, fresh squeezed

2 tbsp

Lobster, meat, chopped

47 oz

Lobster tail shell

12 ea

Panko breadcrumbs

8 oz

 

Method

In a medium workbowl, combine mac and cheese, mezcal, lime zest, and lobster. Hold refrigerated.

FOR EACH SERVING

  1. Place 2 cups of mac and cheese mixture inside of cast iron skillet.
  2. Add lobster tail shell to skillet, leaving bottom of tail sticking out the top.
  3. Sprinkle with panko breadcrumbs.
  4. Bake at 350° for 10-12 minutes or until breadcrumbs are golden brown.
  5. Serve immediately.