Black Bean and Maine Lobster Corn Rollups

2 Maine Lobsters, 1-1/4 pounds, steamed, picked from shells

1 pound black beans, soaked overnight, simmered in lobster stock until tender

2 ears corn on the cob, boiled four minutes, cut from the cob

2 stalks scallions, chopped

½ cup Mustard Vinaigrette - (recipe below)

12 tortilla, garlic/herb, 10 inch

Rough chop the Maine Lobster meat, place into a stainless steel mixing bowl. To the lobster, add the cooked black beans, corn kernels (frozen corn may be substituted-1 cup), chopped scallions, and mustard vinaigrette. Mix thoroughly and refrigerate for at least two hours. Lay the garlic/herbed tortilla flat on a cutting board, place a three to four ounce portion of the marinated Maine Lobster, black beans, and corn mixture in the center of the tortilla (drain the mixture well, or the tortilla will become too soggy to roll), fold the ends over and roll into a tight package, cut on the bias. Serve on a chilled salad plate with a small amount of the mustard vinaigrette on the side.