BBQ Lobster Stuffed with Rice

Inspired by two popular Canadian-summer pastimes: barbecuing and lobster eating, this recipe is great for summer entertaining. It’s elegant, delicious and so easy to make. Once baked, the top layer of rice forms a beautiful crust giving way to a juicy combination of lobster meat and rice stuffing.

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Ingredients
  • 1 small onion, diced
  • 1 tsp (5 mL) each salt and pepper
  • 3 tbsp (45 mL) olive oil, divided
  • 3 tbsp (45 mL) flour
  • 2 cups (500 mL) milk
  • 1 cup (250 mL) peas
  • 2 cups (500 mL) cooked and cooled U.S. long grain rice
  • 1 cup (250 mL) diced Applewood smoked cheddar (about 4 oz/120 g)
  • 4 lobsters (1 ½ lb/750 g each), halved and claws removed
  • 3 tbsp (45 mL) panko breadcrumbs
  • 3 tbsp (45 mL) flaked coconut
  • 2 tbsp each (30 mL) chopped tarragon and parsley
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) lemon zest
  •  Lemon wedges for serving
Directions
  1. Sauté onion, salt and pepper with 2 tbsp (30 mL) oil in a large skillet over high heat until softened, stir in flour and cook for 1 minute. Gradually stir in milk until smooth; cook further 2-3 minutes until sauce has thickened. Remove from heat and stir in peas, rice and cheese.
  2. Season lobster halves lightly with salt and pepper, fill each cavity with about 1/2 cup (125 mL) rice filling. In a small bowl, combine 1 tbsp (15 mL) oil, breadcrumbs, coconut, tarragon, parsley, garlic and zest. Sprinkle evenly over filling.
  3. Gently place lobster halves spaced evenly on preheated bbq over high heat. Arrange claws around halves. Let cook with lid closed for 10-15 minutes flipping claws once until shells are completely orange and filling has heated through and bubbly.
  4. Serve immediately with lemon wedges.