Recipe courtesy of Gina Neely and Pat Neely
Episode: Lunch Bunch
Lobster Po' Boy
Total:
24 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
24 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Remoulade Sauce:

Directions

Preheat deep-fryer to 375 degrees F.

In a shallow dish, mix together cornmeal, flour, Neely's Seasoning and garlic powder. In a second bowl whisk together eggs, milk, hot sauce and both mustards.

Season the lobster with salt and pepper. Dredge lobster in egg wash and then through breading and gently place in deep-fryer and cook for 5 to 7 minutes until crispy and golden. Remove from fryer and drain on paper towels.

Place on rolls with sliced tomato and serve with Remoulade Sauce.

Remoulade Sauce:

In a small bowl, mix together all ingredients until well combined. Chill and reserve.

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