Baked PEI Lobster with Bacon & Corn/Homard de l’Î.-P.-É. au four avec bacon et maïs

Yield: 4 servings
4 each, 400 grams, Whole Blanched Lobsters, thawed

 250ml (1 cup) Bacon, chopped
1 clove Garlic, minced
250 ml (1 cup) Corn Kernels, frozen
125 ml  (½ cup) Canned Artichokes, drained & chopped

500ml (2 cups) Arugula
2.5 ml (½ tsp) Smoked Paprika
Salt & Pepper to taste
60 ml  (¼ cup) Mascarpone Cheese


  • Bring a pot of salted water to a boil, remove lobster from the pouch, add lobster and cook for 14 minutes.
  • Remove lobsters from pot and place into an ice-water bath to stop the cooking process.
  • Remove claws, knuckles and tail from lobster bodies. Cut tails in half lengthwise (backside up is easiest); extract meat, saving tail shells. Remove meat from claws and knuckles; roughly chop all lobster meat and set aside.
  • Heat a medium sauté pan over medium-high heat; add bacon and cook until crispy.
  • Drain off excess bacon fat and add garlic & corn. Continue cooking until garlic softens.
  • Fold in lobster meat, artichokes & arugula; season with smoked paprika, salt & pepper.
  • Fold in mascarpone cheese and heat just until melted.
  • Portion mixture into lobster tail shells and serve immediately.

Tip: This would also make a great filling for quiche. Just mix with some eggs and cream and bake in a pie shell until set.

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