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Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys 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! Create your own delicious, authentic NOLA. Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys instructions.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mike's new orleans lobster, shrimp & crab meat po boys using 27 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:
- Make ready ● For The Seafood
- Take 1 Pound Raw Rock Lobster Tails [steamed & rough chopped]
- Prepare 1 lb Pre-steamed Langistino Lobster Tails [rough chopped]
- Make ready 1 lb Pre-steamed Jumbo Shrimp [rough chopped]
- Take 1 Pound Pre-steamed Lump Crab Meat [de-shelled]
- Take ● For The Fresh Crispy Breads
- Prepare as needed Leidenheimer 12" Bread Loaves [halved - sliced]
- Prepare as needed LG Onion Or Garlic Bagles [toasted - optional]
- Take ● For The Creamy Seafood Mixture
- Prepare 2 Dashes Heavy Cream
- Get 1/4 Cup Fresh Chopoed Chives
- Prepare 1/2 Cup Real Mayonnaise [or more]
- Take 1/2 tsp Old Bay Seasoning [or more]
- Get 1/2 tsp Lemon Pepper [or more]
- Prepare to taste Lemon Juice
- Make ready 2 LG Stalks Celery [fine minced]
- Take to taste Celery Salt
- Prepare 1/4 Cup Fresh Chopped Parsley
- Make ready 1/4 Cup Claussens Dill Pickle Halves [minced]
- Make ready ● For The Garnishments [optional]
- Get as needed Paprika
- Get as needed Capers
- Get as needed Philadelphia Cream Cheese
- Make ready as needed Fresh Lemon Wedges
- Get as needed Fresh Crispy Butter Lettuce Leaves
- Take as needed Claussens Dill Pickle Halves
- Get as needed Salt & Vinegar Chips
Mike's Shrimp Special is a delicious recipe your guests will adore. Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys. i; 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! Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys. i; 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! Gambit New Orleans: The "seafood delight" is a standout platter featuring lobster, shrimp and scallops grilled with lemon grass.
Steps 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!
It's Impossible Not To Love This New Orleans Restaurant Right On The River. It's that special time of year when everyone's craving seafood. Crawfish boils start to fill your weekends, and spending time outdoors is always preferable. Don't let the negative comments scare you away. Be prepared to be there for a couple of hours.
Above is the way to cook mike's new orleans lobster, shrimp & crab meat po boys, very easy to make. Do the cooking phases correctly, loosen up and use your coronary heart then your cooking will be delicious. There are numerous recipes which you could attempt from this web site, please discover what you want. If you like this recipe please share it with your folks. Comfortable cooking.
