Garlic Lobster Pull-Apart Bread
Garlic lobster pull-apart bread is a rich, buttery appetizer made with sweet Hawaiian rolls, juicy lobster chunks, gooey mozzarella, and Parmesan cheese. Baked until golden and brushed with garlic butter, this crowd-pleasing recipe is perfect for holiday gatherings, dinner parties, or a special game-day snack. Each bite is savory, cheesy, and indulgent — the ultimate party pull-apart bread.
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Total Time
2 hr 20 min
2 hr 20 min
Prep Time
25 minutes
25 min
Cook Time
50 minutes
50 min
Ingredients
for 12 servings
- ½ lb fresh lobster
- 6 tablespoons unsalted butter
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon Chopped fresh parsley
- 12 Hawaiian sweet rolls
- ½ cup shredded mozzarella cheese
- ⅓ cup shredded parmesan cheese
Nutrition Info
- Calories 248
- Fat 12g
- Carbs 25g
- Fiber 1g
- Sugar 6g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Bring a large pot of water to a boil over medium heat. (Not shown in video due to discretion, split the lobsters by driving the knife onto the center of the head). Add the lobsters to the boiling water, and cook for 25 minutes.
- Remove the lobsters from the water, and place them in a large bowl. Let cool for about 1 hour, or until cool enough to handle with your hands.
- Heat a medium skillet over medium heat. Add the butter to the skillet, and cook, stirring often, until it melts. Add the garlic, and cook, stirring often, until just combined, about 30 seconds. Add the salt, paprika, and black pepper, and cook, stirring often, for 30 seconds. Add the lemon juice and parsley, and cook, stirring often, for 1 minute. Transfer the mixture to a heatsafe bowl, and set aside.
- Place the rolls on a 9x13-inch parchment paper-lined baking sheet (leave the rolls intact as 1 large loaf). Cut a 1½-inch square into the center of each individual roll, and remove the bread from the center. (We will not be using the portion we remove. Discard, or reserve for another use.)
- Stir together the mozzarella and Parmesan cheeses in a small bowl. Divide the cheese mixture evenly among the carved-out squares in the dinner rolls and around the edges of the bread. Set aside.
- Preheat the oven to 350°F (180°C).
- Using your hands, twist the tail and claws off the lobster bodies. Using a rolling pin, break the claws and knuckles, and remove the meat. Discard the shells.
- Chop the lobster meat into ½-inch pieces, and place them in a heatsafe bowl. Pour three-fourths of the garlic-butter over the chopped lobster.
- Arrange the lobster mixture evenly on top of the cheese in the dinner rolls. Lightly brush the rolls with half of what’s left of the garlic-butter, reserving the rest to brush them once they’re out of the oven.
- Bake for 8–10 minutes, until the cheese is melted. Remove from the oven, and brush the rolls with the remaining garlic-butter. Serve.
- Enjoy!
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