Lobster Po' Boy

Total Time:
24 min
Prep:
10 min
Cook:
14 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup yellow cornmeal
  • 1 cup self-rising flour
  • 1 tablespoon Neely's Seasoning
  • 2 tablespoons garlic powder
  • 2 eggs, beaten
  • 1 cup milk
  • 1 teaspoon hot sauce
  • 2 tablespoons Creole mustard
  • 1 tablespoon yellow mustard
  • 4 frozen lobster tails, thawed and halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 4 club rolls
  • Sliced tomato
  • Remoulade Sauce, recipe follows
  • 1 1/2 tablespoons yellow mustard
  • 1 1/2 cups mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon paprika
  • 1/2 teaspoon garlic salt
  • 1 1/2 tablespoons horseradish
  • 1 1/2 teaspoons hot sauce
  • 2 tablespoons white wine vinegar
  • 1/4 cup finely chopped parsley leaves
  • Kosher salt and freshly ground black pepper
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:

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


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