Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mike's new orleans lobster, shrimp & crab meat po boys. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
See recipes for Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys too. 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! This really quick and easy shrimp dinner takes mere minutes and taste.
Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have mike's new orleans lobster, shrimp & crab meat po boys using 27 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:
- Get ● For The Seafood
- Get 1 Pound Raw Rock Lobster Tails [steamed & rough chopped]
- Get 1 lb Pre-steamed Langistino Lobster Tails [rough chopped]
- Get 1 lb Pre-steamed Jumbo Shrimp [rough chopped]
- Get 1 Pound Pre-steamed Lump Crab Meat [de-shelled]
- Prepare ● For The Fresh Crispy Breads
- Take as needed Leidenheimer 12" Bread Loaves [halved - sliced]
- Take 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
- Make ready 1/2 Cup Real Mayonnaise [or more]
- Prepare 1/2 tsp Old Bay Seasoning [or more]
- Make ready 1/2 tsp Lemon Pepper [or more]
- Prepare to taste Lemon Juice
- Make ready 2 LG Stalks Celery [fine minced]
- Prepare to taste Celery Salt
- Get 1/4 Cup Fresh Chopped Parsley
- Prepare 1/4 Cup Claussens Dill Pickle Halves [minced]
- Take ● For The Garnishments [optional]
- Make ready as needed Paprika
- Take as needed Capers
- Make ready as needed Philadelphia Cream Cheese
- Prepare as needed Fresh Lemon Wedges
- Take as needed Fresh Crispy Butter Lettuce Leaves
- Get as needed Claussens Dill Pickle Halves
- Make ready as needed Salt & Vinegar Chips
I use Better Than Bouillon Fish base for convenience. We started by determining the best cooking method for our version of New Orleans Barbecue Shrimp; in this case, searing the shrimp first, then sautéing the aromatics before returning the shrimp to the skillet to. 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.
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!
Halved the onion and replaced with scallions, added fresh garlic. Why follow your heart when you can follow your gut? The post of Mayor of the City of New Orleans (French: Maire de La Nouvelle-Orléans) has been held by the following individuals since New Orleans came under American administration following the Louisiana Purchase — the acquisition by the U. New Orleans is famous for a lot of foods, and chief among them is the traditional rice dish known as jambalaya. Make it yourself with our recipe.
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