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

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, mike's new orleans lobster, shrimp & crab meat po boys. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys is something that I’ve loved my entire life. They’re nice and they look wonderful.

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! 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!

To get started with this 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 that.

The ingredients needed to make Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:

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

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. 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. 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.

Steps to make Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:

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!

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. 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. New Orleans Crawfish Lobster Shrimp Boil Louisiana Ornament Christmas Mardi Gras with Free Gold Gift Box Mardi Gras Decorations decor. Did you scroll all this way to get facts about lobster shrimp boil? Well you're in luck, because here they come.

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