Recipe
Ingredients
1/2 LB. READY-TO-EAT
4 EARS, HUSKED
1 STALK, GREEN PART ONLY
1 TEASPOON
PINCH
TO TASTE
1/4 CUP CRUMBLED
1/4 CUP CHOPPED
2 TABLESPOONS
2 TABLESPOONS
Directions
Step 1: Preparation: Heat grill to high.
Lightly brush corn with vegetable oil.
Step 2:
Lightly brush corn with vegetable oil.
Step 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.
Step 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.
Step 5:
Place the poblano peppers on a baking sheet and fill with lobster and corn mixture.
Step 6:
Transfer the baking sheet to the grill. Close the lid and cook for 2-3 minutes or until the cheese is melted.
Step 7:
Remove from the grill and serve immediately.
Maine lobster
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