Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mike's new orleans lobster, shrimp & crab meat po boys. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys is something that I’ve loved my whole life. They’re fine and they look fantastic.
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To begin with this particular recipe, we must 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:
- Prepare ● For The Seafood
- Take Raw Rock Lobster Tails [steamed & rough chopped]
- Take Pre-steamed Langistino Lobster Tails [rough chopped]
- Prepare Pre-steamed Jumbo Shrimp [rough chopped]
- Take Pre-steamed Lump Crab Meat [de-shelled]
- Prepare ● For The Fresh Crispy Breads
- Get Leidenheimer 12" Bread Loaves [halved - sliced]
- Take LG Onion Or Garlic Bagles [toasted - optional]
- Prepare ● For The Creamy Seafood Mixture
- Make ready Heavy Cream
- Get Fresh Chopoed Chives
- Make ready Real Mayonnaise [or more]
- Take Old Bay Seasoning [or more]
- Get Lemon Pepper [or more]
- Get Lemon Juice
- Get LG Stalks Celery [fine minced]
- Prepare Celery Salt
- Prepare Fresh Chopped Parsley
- Prepare Claussens Dill Pickle Halves [minced]
- Prepare ● For The Garnishments [optional]
- Prepare Paprika
- Make ready Capers
- Get Philadelphia Cream Cheese
- Take Fresh Lemon Wedges
- Get Fresh Crispy Butter Lettuce Leaves
- Prepare Claussens Dill Pickle Halves
- Prepare Salt & Vinegar Chips
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Instructions 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!
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