How to Cook Yummy Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys

Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys. See great 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! 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.

It has an intense, complicated flavor that comes from making a patiently toasted roux, cajun spices, shrimp stock and finally okra which makes this thick, rich stew But but but don't close the window yet because trust me when I say - you WILL want to try this New Orleans sausage shrimp gumbo! · Spicy New Orleans Shrimp recipe: Try this Spicy New Orleans Shrimp recipe, or contribute your own. I have a major thing for lobster. I would say my feelings for lobster are on par with my feelings for chocolate. You can cook Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys using 27 ingredients and 16 steps. Here is how you achieve it.

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

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

Whenever we're at a nice restaurant that is fit to serve great lobster and it is mentioned. 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.

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!.

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me by a native New Orleanian. This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed white rice. Seafood broth - this can be shrimp, fish, lobster - anything seafood based. I use Better Than Bouillon Fish base for convenience.