Recipe by Oxmoor House January 2001

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Recipe Summary

total:
31 mins
prep:
31 mins
Yield:
4 servings (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

310 calories; fat 7.2g; saturated fat 1.3g; protein 20.5g; carbohydrates 41.6g; fiber 3.6g; cholesterol 72mg; iron 1.5mg; sodium 656mg; calcium 78mg.
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