Preheat oven to 350 degrees.
Cut peppers in half lengthwise leaving the stem in place and carefully remove seeds.
Place peppers cut-side down in an ungreased baking pan. Brush with 1 tablespoon butter and sprinkle with sea salt.
Bake uncovered at 350 degrees F for 10-15 minutes or until tender.
Remove pan from oven and set aside to cool.
Add 1 tablespoon butter to a large skillet and sauté onion and celery over medium heat until tender.
Add cream cheese and stir, cook until melted.
Add the lobster, cheese blend, rice, roasted corn, tomatoes, cilantro and seasonings; heat through.
Turn peppers cut-side up and spoon mixture into pepper halves.
Mix together topping ingredients and sprinkle over peppers. Bake uncovered at 350 degrees F for 10-15 minutes or until golden brown.