Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mike's new orleans lobster, shrimp & crab meat po boys. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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. NEW ORLEANS SPICY SHRIMP / Chef Kendra shows you how to make New Orleans Spicy Shrimp! 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 popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys is something that I’ve loved my entire life.
To get started with this recipe, we must 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:
- Prepare ● For The Seafood
- Get 1 Pound Raw Rock Lobster Tails [steamed & rough chopped]
- Make ready 1 lb Pre-steamed Langistino Lobster Tails [rough chopped]
- Get 1 lb Pre-steamed Jumbo Shrimp [rough chopped]
- Prepare 1 Pound Pre-steamed Lump Crab Meat [de-shelled]
- Prepare ● For The Fresh Crispy Breads
- Take as needed Leidenheimer 12" Bread Loaves [halved - sliced]
- Make ready as needed LG Onion Or Garlic Bagles [toasted - optional]
- Prepare ● For The Creamy Seafood Mixture
- Make ready 2 Dashes Heavy Cream
- Prepare 1/4 Cup Fresh Chopoed Chives
- Get 1/2 Cup Real Mayonnaise [or more]
- Take 1/2 tsp Old Bay Seasoning [or more]
- Take 1/2 tsp Lemon Pepper [or more]
- Prepare to taste Lemon Juice
- Take 2 LG Stalks Celery [fine minced]
- Take to taste Celery Salt
- Take 1/4 Cup Fresh Chopped Parsley
- Get 1/4 Cup Claussens Dill Pickle Halves [minced]
- Prepare ● For The Garnishments [optional]
- Make ready as needed Paprika
- Take as needed Capers
- Get as needed Philadelphia Cream Cheese
- Get as needed Fresh Lemon Wedges
- Make ready as needed Fresh Crispy Butter Lettuce Leaves
- Prepare as needed Claussens Dill Pickle Halves
- Take as needed Salt & Vinegar Chips
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. Bagged wine isn't a new concept. After all, the box that boxed wine comes in contains a bag inside.
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!
In the past couple of months, it's probably safe to say that we've all improved our skills with our microwaves. But it may have gone too far, since some librarians have had to ask that we stop. 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.
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