HARVEST Dijon Remoulade: Mix ingredients until well blended. Refrigerate until ready to use.
COUNTRY Dijon Barbecue Sauce: Mix ingredients until well blended. Refrigerate until ready to use.
FILET Mignon: Season steaks with salt and pepper. Sear steaks, in batches, in hot oil in skillet 2 to 3 min. on each side. Place in sheet pan. Brush each steak with 1/4 cup Country Dijon Barbecue Sauce.
BAKE 350ºF-convection oven 8 to 12 min. to medium (160ºF), or desired doneness. Let stand several minutes. Cut each steak into 8 slices.
TEMPURA Lobster: Prepare tempura batter as directed on package.
CUT each lobster tail crosswise into 8 slices; dip in batter, then cook in 350ºF-deep fryer 2 min. or until golden brown. Drain on paper towels.
FOR each serving: Spread 1 Tbsp. Country Dijon Barbecue Sauce onto bottom half of 1 roll; cover with 4 slices each Filet Mignon and Tempura Lobster, 2 tomato slices, 2 lettuce leaves, 2 Tbsp. Harvest Dijon Remoulade and top of roll.