Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys

Name: Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys
Yield: i
Cuisine: American
Ingredients: ● For The Seafood; 1 Pound Raw Rock Lobster Tails [steamed & rough chopped]; 1 lb Pre-steamed Langistino Lobster Tails [rough chopped]; 1 lb Pre-steamed Jumbo Shrimp [rough chopped]; 1 Pound Pre-steamed Lump Crab Meat [de-shelled]; ● For The Fresh Crispy Breads; as needed Leidenheimer 12" Bread Loaves [halved - sliced]; as needed LG Onion Or Garlic Bagles [toasted - optional]; ● For The Creamy Seafood Mixture; 2 Dashes Heavy Cream; 1/4 Cup Fresh Chopoed Chives; 1/2 Cup Real Mayonnaise [or more]; 1/2 tsp Old Bay Seasoning [or more]; 1/2 tsp Lemon Pepper [or more]; to taste Lemon Juice; 2 LG Stalks Celery [fine minced]; to taste Celery Salt; 1/4 Cup Fresh Chopped Parsley; 1/4 Cup Claussens Dill Pickle Halves [minced]; ● For The Garnishments [optional]; as needed Paprika; as needed Capers; as needed Philadelphia Cream Cheese; as needed Fresh Lemon Wedges; as needed Fresh Crispy Butter Lettuce Leaves; as needed Claussens Dill Pickle Halves; as needed Salt & Vinegar Chips

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

A fantastic one pound juicy New Orleans sandwich that's so rich, so lumpy, so creamy, so crispy, so chilly and fluffy - your guests won't soon forget about you ever serving this dish to them! My 7 year old students and parents not only had a blast preparing these but, devouring them as well!

Create your own delicious, authentic NOLA Seafood Po Boys with traditional, fresh Leidenheimer Bread. Or, make an oversized Lobster Bagel & Cream Cheese brunch sandwich with it. [as if they weren't rich enough huh?]

Either way, definitely serve these with a huge chilled Claussens half dill pickle. Or, with salt & vinegar chips to cut the hellish delicious richness of this absolutely decadent oral oceanic delight! Trust me, these sandwichs are well worth all the money spent! Prepare to be adored Chef!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

● For The Seafood
1 PoundRaw Rock Lobster Tails [steamed & rough chopped]
1 lbPre-steamed Langistino Lobster Tails [rough chopped]
1 lbPre-steamed Jumbo Shrimp [rough chopped]
1 PoundPre-steamed Lump Crab Meat [de-shelled]
● For The Fresh Crispy Breads
as neededLeidenheimer 12" Bread Loaves [halved - sliced]
as neededLG Onion Or Garlic Bagles [toasted - optional]
● For The Creamy Seafood Mixture
2 DashesHeavy Cream
1/4 CupFresh Chopoed Chives
1/2 CupReal Mayonnaise [or more]
1/2 tspOld Bay Seasoning [or more]
1/2 tspLemon Pepper [or more]
to tasteLemon Juice
2LG Stalks Celery [fine minced]
to tasteCelery Salt
1/4 CupFresh Chopped Parsley
1/4 CupClaussens Dill Pickle Halves [minced]
● For The Garnishments [optional]
as neededPaprika
as neededCapers
as neededPhiladelphia Cream Cheese
as neededFresh Lemon Wedges
as neededFresh Crispy Butter Lettuce Leaves
as neededClaussens Dill Pickle Halves
as neededSalt & Vinegar Chips

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Steps

1

Presteamed Langistino Lobster Tails pictured. Rinse, rough chop and add to a large bowl.
2

1 lb raw Rock Lobster pictured. Rinse and set to the side. Prepare to steam them later.
3

Cut lobsters down the middle of the upper shell with sharp kitchen shears.
4

1 lb Pre-steamed Jumbo Shrimp. Rinse, de-shell, de-vein if needed, rough chop and add to your large bowl with Langistino tails.
5

I use fresh pre-steamed crab claws. Just crack open and shread meat. Add to large bowl.
6

But, [real] canned crab meat works as well. If opting for canned - drain and carefully sift thru it for any shells.
7

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.
8

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)
9

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?
10

Use 12" Leidenheimer loaves if you want an authentic NOLA Po Boy. Be sure to lightly toast them! 😆
11

Simply place seafood atop crispy butter leaf lettuce and French buns. Also, serve with hot sauce and chilled pickles to the side.
12

If opting to put your seafood mixture on toasted bagles - simply toast and smear cream cheese at base.
13

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!
14

Viola!
15

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.
16

Enjoy this tiny extra rich little taste of NOLA y'all!

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Cooksnaps

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MMOBRIEN @cook_2891564

on October 25, 2016 08:29

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!