Lobster Po' Boy

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  • Level: Easy
  • Total: 24 min
  • Prep: 10 min
  • Cook: 14 min
  • Yield: 4 servings
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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

Remoulade Sauce:

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


  1. Preheat deep-fryer to 375 degrees F.
  2. 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.
  3. 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.
  4. Place on rolls with sliced tomato and serve with Remoulade Sauce.

Remoulade Sauce:

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