Grilled Corn and Lobster Stuffed Poblanos
Ingredients:
Pre-cooked Claw and Knuckle Meat: 1/2 lb.; Fresh Corn: 4 Ears, husked; Green Onion: 1 Stalk - Green Part Only; Chili Powder: 1 Teaspoon; Cayenne: Pinch; Salt And Pepper: To Taste; Queso Fresco: 1/4 Cup Crumbled; Cilantro: 1/4 Cup Chopped; Mayonnaise: 2 Tablespoons;
Sour Cream: 2 Tablespoons
Step 1:
Preparation: Heat grill to high. Lightly brush corn with butter or vegetable oil.
Step 2:
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 3:
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 4:
Place the poblano peppers on a baking sheet and fill with lobster and corn mixture.
Step 5:
Transfer the baking sheet to the grill. Close the lid and cook for 2-3 minutes or until the cheese is melted.
Step 6:
Remove from the grill and serve immediately.