1 cup frozen whole kernel corn
1/3 cup chopped red bell pepper
4 ounces Pepper Jack cheese
1/3 cup mayonnaise
1/4 cup sour cream
1 teaspoon lemon peel, finely shredded
8 ounces lobster meat, chopped
1 yellow bell pepper, cut into narrow wedges
1 red bell pepper, cut into narrow wedges
Spray a baking sheet with non-stick cooking spray. Spread the corn and chopped pepper on the sheet and roast in a 425 oven for 15 minutes or till vegetables begin to brown, stirring occasionally.
Meanwhile, stir together cheese, mayonnaise, sour cream, lemon peel, and chopped lobster in a bowl. Stir in roasted vegetables. Spread evenly in an 8-inch pie plate. Bake in a 350 oven for 20 minutes or till heated through.
Serve with sweet pepper wedges and tortilla scoops.