Lobster With Roasted Sweet Corn Remoulade |
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Prep Time: 31 Minutes Cook Time: 0 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Ingredients:
cooking spray |
2 cups fresh yellow corn, cut from cob (3 large ears) |
8 cups water |
3 tablespoons crawfish, shrimp, and crab boil (such as zatarain's) |
2 (8-ounce) fresh or frozen lobster tails, thawed |
1/4 cup light mayonnaise |
2 tablespoons creole mustard |
1 1/2 tablespoons chopped fresh parsley |
1/8 teaspoon salt |
1/8 teaspoon freshly ground pepper |
4 small french rolls (such as earth grains) |
Directions:
1. Coat a jellyroll pan with cooking spray. Spread corn in pan. Broil 3 inches from heat 10 minutes, stirring occasionally. Remove from pan, and spread out to cool. Set aside.
2. Bring water to a boil in a 3-quart saucepan; add crawfish, shrimp, and crab boil. Return to a boil. Reduce heat, and simmer, uncovered, 1 minute. Add lobster tails; return to a boil. Reduce heat, and simmer, uncovered, 5 minutes.
3. Remove lobster tails, and place on a cutting board. Cut down center of lobster tails with heavy scissors; spread opening apart, and remove lobster meat. Coarsely chop lobster. Set aside.
4. Combine mayonnaise and next 4 ingredients in a medium bowl; add reserved lobster and corn, stirring gently. Split rolls to, but not through, bottom of roll; spoon about 1/2 cup mixture into each roll.
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