Lobster With Roasted Sweet Corn Rémoulade Recipe

Name: Lobster With Roasted Sweet Corn Rémoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Lobster With Roasted Sweet Corn Rémoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster With Roasted Sweet Corn Rémoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions