“A Coastal Feast: Lobster and Scallop Kabobs on Lemon Dill Long Grain Rice”

Seafood kabobs are one of those dishes that bring a real wow factor to the table without demanding hours in the kitchen. This recipe featuring lobster tails and bacon wrapped scallops served over lemon dill long grain rice is a celebration of land and sea, smoky and bright, rich and refreshing. It’s the kind of dish that feels special but is simple enough to tackle any night you want to elevate dinner.

The star here is the pairing of lobster and scallops. Lobster brings that buttery, luxurious flavor while scallops add sweetness and a silky bite. Wrap those scallops in bacon and you’ve got an unbeatable contrast: crisp, smoky edges hugging tender seafood. The trick to bacon wrapped scallops is partially cooking the bacon first so it gets a head start. This way, by the time the scallops are just barely opaque and tender, the bacon has crisped up beautifully instead of steaming. It’s a small extra step that makes a huge difference.

The lobster chunks are marinated lightly with olive oil, lemon, paprika, garlic powder, salt, and pepper. The idea isn’t to overpower the lobster but to enhance its natural sweetness with a touch of citrus and smoke. Once everything is skewered, you alternate lobster chunks and bacon wrapped scallops to create a balanced kabob. On the grill, the lobster firms up while the bacon finishes crisping around the scallops, creating an irresistible aroma.

Now, a dish this indulgent needs a base that can keep up without stealing the spotlight. That’s where the lemon dill long grain rice comes in. Long grain rice cooks up fluffy with grains that stay separate, the perfect backdrop for soaking up the juices from the seafood. Infused with chicken or seafood stock, a touch of butter, lemon zest, lemon juice, and fresh dill, it’s bright and herby, cutting through the richness of the bacon and lobster while tying the whole dish together. The result is a plate that looks restaurant ready but is approachable and comforting at the same time.

To serve, mound the lemon dill rice on a plate, lay the kabobs across the top, and finish with a sprinkle of extra dill and a squeeze of lemon. It’s elegant enough to impress guests but easy enough to make for a weeknight treat. This dish also invites variation—you could add shrimp to the skewers, swap dill for parsley, or drizzle with a simple lemon butter sauce for extra richness.

Seafood kabobs with bacon wrapped scallops and lobster tails over lemon dill rice is a recipe that feels like summer evenings, backyard grilling, and seaside dining all rolled into one. It’s fresh, bold, and indulgent in the best way. When you bring it to the table, expect smiles, compliments, and a few requests for seconds.

Want to make it yourself? The full recipe is right here. Don’t wait on this one—it’s too good to miss, this recipe delivers flavor, color, and a whole lot of local pride. Being NS Loyal means more than just buying local — it’s about creating connections, celebrating what grows here, and putting community at the center of every dish.

Seafood Kabobs with Bacon-Wrapped Scallops on Lemon Dill Long Grain Ric

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Johanne Bosse
• Yield: serves 4

Print Recipe

Pin Recipe

Ingredients

For the Kabobs

• 4 lobster tails (4-5 oz each), shelled and cut into large chunks

• 12 sea scallops, cleaned and dried

• 12 slices thin-cut bacon

• 2 tbsp olive oil

• 1 tbsp fresh lemon juice

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt & cracked black pepper, to taste

• Metal or soaked wooden skewers

For the Lemon Dill Long Grain Rice

• 1 1/2 cups long grain white rice (Carolina, jasmine, or similar)

• 3 cups chicken or seafood stock (or water + 1 bouillon cube)

• 2 tbsp butter

• Zest of 1 lemon

• Juice of 1/2 lemon

• 2 tbsp fresh dill, chopped

• Salt & pepper, to taste

Garnish

• Lemon wedges

• Extra fresh dill

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Scallops

1. Pat scallops dry thoroughly with paper towels.

2. Preheat oven to 375°F (190°C). Lay bacon slices on a parchment-lined baking sheet.

3. Par-cook bacon for 7–8 minutes — it should be partially cooked but still flexible.

4. Wrap each scallop with a slice of bacon, securing the ends with a toothpick. If using skewers, thread through the scallop so the bacon stays in place.

2. Prep the Lobster

1. Remove lobster meat from shells and cut into large bite-size chunks.

2. Toss lobster in a bowl with olive oil, lemon juice, smoked paprika, garlic powder, salt, and pepper.

3. Assemble the Kabobs

• Alternate lobster chunks and bacon-wrapped scallops on skewers. Don’t overcrowd; leave space so heat circulates evenly.

4. Grill the Kabobs

1. Preheat grill (or grill pan) to medium-high and oil grates well.

2. Place kabobs on grill, turning occasionally, until lobster is opaque and bacon is crisp around scallops — about 8–10 minutes total.

3. Just before removing, squeeze fresh lemon juice over kabobs.

---

Lemon Dill Long Grain Rice

1. Rinse rice under cold water until the water runs mostly clear.

2. In a medium saucepan, bring stock and butter to a boil.

3. Stir in rice, reduce heat to low, cover tightly, and simmer 18–20 minutes until tender.

4. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.

5. Stir in lemon zest, lemon juice, dill, salt, and pepper.

---

To Serve

1. Spoon rice onto each plate as a base.

2. Place seafood kabobs overtop.

3. Garnish with extra dill and lemon wedges.

• Category: Seafood, NS Loyal, lobster, sides,recipes