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

There are numerous resources of details on cooking. Some info is tailored towards skilled cooks and except the average individual. It can be perplexing to learn all of the offered details. Luckily, this Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys recipe is easy to do and will certainly give you some wonderful suggestions. They will benefit anyone, also a newbie.

Simpsons-Inspired New Orleans Food Bucket List. Eat your way through New Orleans like Homer Simpson. Making contact with local shrimpers, the middle schoolers discovered that under the impact of globalization and mass production for Walmart-type restaurants like Red Lobster, New Orleans shrimp farms have become so industrialized that they are like feedlots, the aquatic equivalent of the.

Provide ● For The Seafood.
You need Raw Rock Lobster Tails [steamed & rough chopped].
You need to prepare Pre-steamed Langistino Lobster Tails [rough chopped].
Provide Pre-steamed Jumbo Shrimp [rough chopped].
Provide Pre-steamed Lump Crab Meat [de-shelled].
You need ● For The Fresh Crispy Breads.
Use Leidenheimer 12" Bread Loaves [halved - sliced].
Use LG Onion Or Garlic Bagles [toasted - optional].
You need ● For The Creamy Seafood Mixture.
Provide Heavy Cream.
You need Fresh Chopoed Chives.
Use Real Mayonnaise [or more].
You need Old Bay Seasoning [or more].
Use Lemon Pepper [or more].
Use Lemon Juice.
You need to prepare LG Stalks Celery [fine minced].
You need Celery Salt.
You need Fresh Chopped Parsley.
Provide Claussens Dill Pickle Halves [minced].
Prepare ● For The Garnishments [optional].
You need to prepare Paprika.
You need Capers.
You need Philadelphia Cream Cheese.
Provide Fresh Lemon Wedges.
Prepare Fresh Crispy Butter Lettuce Leaves.
Use Claussens Dill Pickle Halves.
Provide Salt & Vinegar Chips.

Short Tips:

You can get rid of the garlic smell from your hands by massaging them for thirty seconds on your stainless steel stove prior to washing them. Garlic adds a wonderful taste to many recipes, yet the apparent odor can stick around on your hands. Utilizing this suggestion, you can enjoy your dinner without your hands scenting strongly of garlic.

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!.

We're talking big, big flavors all around here, in the shrimp marinade, the shrimp stock (which you'll see how to prepare using the shrimp shells). This quick-cooking New Orleans classic is spicy and hearty -- and turns any meal into a festive occasion. Added squid to the shrimp, felt like any other seafood would be welcome. Halved the onion and replaced with scallions, added fresh garlic. Meanwhile, Pride considers a new position with the agency during his medical leave.

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