Easiest Way to Prepare Perfect Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys

Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys. Great recipe for 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! American, Bar$$ - $$$Menu. "Wife had the shrimp and lobster tacos Crawfish Shrimp Boil Louisiana Ornament This New Orleans, Louisiana ornament looks great on any ornament tree or as well decor!

Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys - Twice cooked grits - Mike's EZ Chicken Sausage & Shrimp Gumbo - Cowboy Caviar - Prosciutto wrapped scallop with dirty rice - Mini Lobster Rolls - Mike's Oxtail Pepper Stew - Cajun seafood and crab boil - Mike's Southwestern Queso Dip. I live in New Orleans and this is as good a recipe for barbecue shrimp as I could find. The only thing I changed is that I doubled the amount of butter used and serve over grits or use French bread for soaking up all the sauce. You can have Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys using 27 ingredients and 16 steps. Here is how you cook that.

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

1. You need of ● For The Seafood.
2. Prepare 1 Pound of Raw Rock Lobster Tails [steamed & rough chopped].
3. It's 1 lb of Pre-steamed Langistino Lobster Tails [rough chopped].
4. It's 1 lb of Pre-steamed Jumbo Shrimp [rough chopped].
5. Prepare 1 Pound of Pre-steamed Lump Crab Meat [de-shelled].
6. You need of ● For The Fresh Crispy Breads.
7. You need as needed of Leidenheimer 12" Bread Loaves [halved - sliced].
8. It's as needed of LG Onion Or Garlic Bagles [toasted - optional].
9. Prepare of ● For The Creamy Seafood Mixture.
10. It's 2 Dashes of Heavy Cream.
11. You need 1/4 Cup of Fresh Chopoed Chives.
12. You need 1/2 Cup of Real Mayonnaise [or more].
13. It's 1/2 tsp of Old Bay Seasoning [or more].
14. Prepare 1/2 tsp of Lemon Pepper [or more].
15. You need to taste of Lemon Juice.
16. You need 2 of LG Stalks Celery [fine minced].
17. You need to taste of Celery Salt.
18. Prepare 1/4 Cup of Fresh Chopped Parsley.
19. You need 1/4 Cup of Claussens Dill Pickle Halves [minced].
20. You need of ● For The Garnishments [optional].
21. Prepare as needed of Paprika.
22. Prepare as needed of Capers.
23. You need as needed of Philadelphia Cream Cheese.
24. You need as needed of Fresh Lemon Wedges.
25. It's as needed of Fresh Crispy Butter Lettuce Leaves.
26. Prepare as needed of Claussens Dill Pickle Halves.
27. It's as needed of Salt & Vinegar Chips.

Reviews for: Photos of Chef John's New Orleans-Style Barbequed Shrimp. My daughter Maggie was digging around in a drawer the other day and found a deck of cards from New Orleans that my son, Zach, bought over fifteen years ago. Zach and I have had such a laugh and, of course, the rules of the game now require the winner to yell "SHRIMP." Alquileres de vacaciones en Nueva Orleans. Foto: "Lobster, shrimp, and crab pasta with mushrooms and spinach." In New Orleans, seafood is a food group, and we serve it any way we can.

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

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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