Place the corn and peppers in a bowl, season it with 2 tablespoon olive oil, salt, and pepper. Spread the corn in a sheet pan and roast it in the oven at 475°F. for about 20 minutes or until it has a nice golden color. Set aside.

Boil water in a pot with 2 teaspoons salt, blanch the broccoli florets. Cool off the broccoli in cold water mixed with ice. Place broccoli in a colander and reserve.

MAKE DRESSING
In a bowl whisk and emulsify, oil, lemon juice, salt, and pepper.

Add and mix well the lobster, roasted corn with peppers, Julianne sweet Vidalia onion, sliced scallions, and chopped cilantro.

Serve in dishes with the broccoli florets.