Lobster Tail Mezcal Mac



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


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