Grilled Corn and Maine Lobster Stuffed Poblanos

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By: Matt Robinson, sponsored by the Maine Lobster Marketing Collaborative

Serves 4

Ingredients

  • 1/2 lb. ready-to-eat Maine Lobster meat, knuckle, claw, and tail
  • 4 ears fresh corn, husked
  • 1 green onion stalk, green part only
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon chili powder
  • pinch of cayenne
  • salt and pepper to taste
  • 1/4 cup crumbled queso fresco
  • 1/4 cup chopped cilantro

Directions

Preparation: Heat grill to high.

Lightly brush corn with vegetable oil.

Place corn on grates, grill for 5-7 minutes, turning every 2 minutes to char on all sides.

Remove corn from the grill and set aside. Once cooled, cut kernels off the cob.


In a large bowl, combine the lobster meat, corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne.

Fold in queso fresco and chopped cilantro.

Place the poblano peppers on a baking sheet and fill with lobster and corn mixture.

Transfer the baking sheet to the grill. Close the lid and cook for 2-3 minutes or until the cheese is melted.

Remove from the grill and serve immediately.

  1. Preparation: Heat grill to high.
  2. Lightly brush corn with vegetable oil.
  3. Place corn on grates, grill for 5-7 minutes, turning every 2 minutes to char on all sides. Remove corn from the grill and set aside. Once cooled, cut kernels off the cob.
  4. In a large bowl, combine the lobster meat, corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne. Fold in queso fresco and chopped cilantro.
  5. Place the poblano peppers on a baking sheet and fill with lobster and corn mixture.
  6. Transfer the baking sheet to the grill. Close the lid and cook for 2-3 minutes or until the cheese is melted.
  7. Remove from the grill and serve immediately.