Lobster With Roasted Sweet Corn Rémoulade

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 310
  • Fat: 7.2g
  • Saturated fat: 1.3g
  • Protein: 20.5g
  • Carbohydrate: 41.6g
  • Fiber: 3.6g
  • Cholesterol: 72mg
  • Iron: 1.5mg
  • Sodium: 656mg
  • Calcium: 78mg


  • 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)


  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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