Lobster With Roasted Sweet Corn Rémoulade

Ingredients

• 2 cups regular corn fresh yellow (3 large ears)
• 3 tablespoons crawfish tails (such as Zatarain's)
• 2 tablespoons dijon mustard 
• 1.5 tablespoons parsley fresh chopped
• 0.3 cup mayonnaise light
• 16 ounce lobster tail pieces fresh thawed
• 0.1 teaspoon pepper freshly ground
• 0.1 teaspoon salt 
• 4 small rolls french (such as Earth Grains)
• 8 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• kitchen scissors
• cutting board

Directions

1. Coat a jellyroll pan with cooking spray.
2. Spread corn in pan. Broil 3 inches from heat 10 minutes, stirring occasionally.
3. Remove from pan, and spread out to cool. Set aside.
4. 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.
5. Add lobster tails; return to a boil. Reduce heat, and simmer, uncovered, 5 minutes.
6. Remove lobster tails, and place on a cutting board.
7. Cut down center of lobster tails with heavy scissors; spread opening apart, and remove lobster meat. Coarsely chop lobster. Set aside.
8. 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.