Lobster With Roasted Sweet Corn Rémoulade

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)

Preparation

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.