PEI Lobster Rice Bowl with Avocado and Sriracha-Lime Mayonnaise

Servings: 4

Ingredients:

  • 1/2 cup Mayonnaise
  • 2 tsp Sriracha (or your favourite hot sauce)
  • 1 tsp Lime Juice
  • 3 cups Sticky Rice, cooked
  • 2 each Avocados, pits removed & sliced ¼” thick
  • 1 cup Cucumber, chopped
  • 1/2 cup Carrots, thinly sliced
  • 1 each Bell Pepper, sliced
  • 2 (1.25 lb) PEI Lobsters, meat cooked & chopped*
  • Sesame Seeds, to garnish- as needed
  • Lime Wedges, to garnish- as needed
  • Fresh Cilantro, to garnish- optional

Directions:

Sriracha-Lime Mayonnaise:
1. Place mayonnaise, sriracha, and lime juice into a bowl; stir well to combine. Refrigerate until ready to use.

To assemble:
1. Portion the first five ingredients around the perimeter of four shallow bowls.
2. Top each bowl with lobster and drizzle with sriracha-lime mayonnaise.
3. Garnish bowls with sesame seeds, lime wedges, and fresh cilantro.

Note:
*Two (1 ¼ lb.) lobsters yield approximately 280 grams or 2 cups of cooked lobster meat.
-Rice bowls can be served with hot or cold rice depending on your preference.

Do You Know Lobster?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.