Lobster With Roasted Sweet Corn Rémoulade

Oxmoor House
4 servings (serving size: 1 roll)


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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)


Prep: 31 Minutes

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.

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.

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.

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.

Created date

January 2010

Nutritional Information

Calories 310
Fat 7.2 g
Satfat 1.3 g
Protein 20.5 g
Carbohydrate 41.6 g
Fiber 3.6 g
Cholesterol 72 mg
Iron 1.5 mg
Sodium 656 mg
Calcium 78 mg