PEI Lobster Rice Bowl with Avocado and Sriracha-Lime Mayonnaise

Servings: 4


  • 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


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.

*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?

Buoys that mark lobster traps are all of uniform size and colour.

False – Buoys Are Various Colours

Each fisher chooses a unique paint colour combination for the bouys that mark their traps. This way the fishers can easily identify their own traps if other fishers are active in the area. The unique colours also aid in enforcement of the lobster industry.