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We hope you got insight from reading it, now let’s go back to mike's new orleans lobster, shrimp & crab meat po boys recipe. To make mike's new orleans lobster, shrimp & crab meat po boys you need 27 ingredients and 16 steps. Here is how you do it.
The ingredients needed to make Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:
- Get ● For The Seafood
- Take 1 Pound Raw Rock Lobster Tails [steamed & rough chopped]
- Take 1 lb Pre-steamed Langistino Lobster Tails [rough chopped]
- Provide 1 lb Pre-steamed Jumbo Shrimp [rough chopped]
- You need 1 Pound Pre-steamed Lump Crab Meat [de-shelled]
- Use ● For The Fresh Crispy Breads
- Provide as needed Leidenheimer 12" Bread Loaves [halved - sliced]
- Use as needed LG Onion Or Garlic Bagles [toasted - optional]
- Use ● For The Creamy Seafood Mixture
- Prepare 2 Dashes Heavy Cream
- Use 1/4 Cup Fresh Chopoed Chives
- Use 1/2 Cup Real Mayonnaise [or more]
- Take 1/2 tsp Old Bay Seasoning [or more]
- Provide 1/2 tsp Lemon Pepper [or more]
- Get to taste Lemon Juice
- You need 2 LG Stalks Celery [fine minced]
- Prepare to taste Celery Salt
- Get 1/4 Cup Fresh Chopped Parsley
- Get 1/4 Cup Claussens Dill Pickle Halves [minced]
- Use ● For The Garnishments [optional]
- Provide as needed Paprika
- Prepare as needed Capers
- Prepare as needed Philadelphia Cream Cheese
- Provide as needed Fresh Lemon Wedges
- Get as needed Fresh Crispy Butter Lettuce Leaves
- Provide as needed Claussens Dill Pickle Halves
- You need as needed Salt & Vinegar Chips
Instructions to make Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:
- Presteamed Langistino Lobster Tails pictured. Rinse, rough chop and add to a large bowl.
- 1 lb raw Rock Lobster pictured. Rinse and set to the side. Prepare to steam them later.
- Cut lobsters down the middle of the upper shell with sharp kitchen shears.
- 1 lb Pre-steamed Jumbo Shrimp. Rinse, de-shell, de-vein if needed, rough chop and add to your large bowl with Langistino tails.
- I use fresh pre-steamed crab claws. Just crack open and shread meat. Add to large bowl.
- But, [real] canned crab meat works as well. If opting for canned - drain and carefully sift thru it for any shells.
- In a pan with a lifted rack and tight fitting lid - add these ingredients to taste. Butter - White Wine - Minced Garlic - Fresh Lemon Juice - Lemon Pepper - Old Bay and bring all to a simmer. Add what you'd like and how you'd like it but don't allow your fluids to rise above your rack and touch your lobster tails. You want to steam - not boil.
- Drizzle a bit of your melted sauce on top of your lobster tails and into the slits you made earlier. Steam with tight fitting lid for 7 to 8 minutes. Don't peek tho! ;0)
- Pull lobster tails, de-shell and rough chop meat. I'll always use the leftover lobster butter juices for a quick, simple steamed Baby Ukon Gold Potato, white onion and green pepper dish. Waste not want not right?
- Use 12" Leidenheimer loaves if you want an authentic NOLA Po Boy. Be sure to lightly toast them! 😆
- Simply place seafood atop crispy butter leaf lettuce and French buns. Also, serve with hot sauce and chilled pickles to the side.
- If opting to put your seafood mixture on toasted bagles - simply toast and smear cream cheese at base.
- Add a piece of butter leaf lettuce - add seafood mixture with a squeeze of lemon - then another piece of lettuce to keep your bread nice and crunchy!
- Viola!
- Quite possibly the BEST chilled pickles out there! They're firm and crazy delicious! You'll only find them in your refrigerated isle of your local chain supermarket.
- Enjoy this tiny extra rich little taste of NOLA y'all!
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