New Orleans Style Lobster Po' Boy

Perfectly baked lobster and your favorite toasted bread covered in a flavorful remoulade make this sandwich an indulgent, seafood treat!


#lobster #poboy #seafood #sandwich #boujeekitchen



Confession: I have an insatiable appetite for crab and lobster. I also have an insatiable appetite for toasty bread and any robust flavored sauce that exists, but especially when I can have all of it together. So of course, I was so excited to create a New Orleans inspired po' boy and I am thrilled to gift you some serious sandwich heaven! Although I didn't deep fry the lobster like a typical po' boy, it's still plenty indulgent without the extra grease and breading! Perfect for a weekend afternoon lunch, or easy weeknight dinner. Enjoy with a nice glass of white wine or your favorite beer and some sweet potato fries for the ultimate feast!


Tips to Consider:


How Do I De-shell a Lobster Tail?


There are some amazing videos on YouTube that you can watch to see how to de-shell lobster tails and bake it. If it's something you've never done before and you are a visual learner, I strongly recommend you do this first. Otherwise, be sure to carefully follow my instructions below.


'Bout That Bread..


Typical New Orleans style po' boys use french bread. However, feel free to be a rule breaker here if there's another kind of bread that you like; I'd just make sure to choose a good quality bread but not one that gets too hard on the exterior when toasted and ends up murdering the roof of your mouth when you bite into it (nah mean?). For example, I'd stay away from ciabatta or sourdough rolls and do something along the lines of the classic french roll, brioche or even peasant bread. If you want to just stick to regular buns, you can do that too; especially if they're brioche! Good bread truly makes a big difference.


My Lobster is Frozen..


You'll also want to make sure your lobster is totally thawed. The best way to do this is to thaw them in the fridge about 24 hours before you plan to cook them, or you can submerge them completely in a bowl of cold water for 30 minutes to 1 hour or so (depending on how many oz) until no longer frozen.


What's the big deal about Remoulade?


Everything! This is a New Orleans inspired sauce and it has pretty much everything but the kitchen sink in it, which means one thing: it is AMAZING and this sandwich would be a doozy without it. I encourage you to sauce up your sandwich with a very heavy hand. You won't regret it, promise!



Note**: This recipe was done with 8 oz lobster tails. If you're using bigger tails, you will yield more servings and will therefore be able to fill more sandwich rolls or buns.

Follow the baking times for the following lobster tail sizes or until a meat thermometer reads 140-145 degrees F:

8 oz = 12 minutes

10 oz = 15 minutes

16 oz = 20-25 minutes


Prep Time: 10 minutes


Inactive Time: 12-15 minutes


Total Time: About 20-25 minutes


Yield: 2 large* sandwiches



What You'll Need:


  • Lobster tails and seasoning (recipe follows)

  • Remoulade (recipe follows)

  • French rolls or your favorite bread rolls or large buns, lightly toasted


Lobster & Seasoning:


  • 2, 8 oz lobster tails (1 tail per sandwich)

  • 2 T butter

  • 2 cloves garlic, smashed and peeled

  • 1/4 tsp paprika

  • 1 Tbsp freshly squeezed lemon juice, plus a few more wedges to squeeze over when baking is complete

  • 1/2 Tbsp finely chopped flat leaf parsley

  • Pinch kosher salt and pepper

  • Iceberg lettuce, for topping the sandwich

  • Tomato, for topping the sandwich


Remoulade:


  • 2/3 cup mayo

  • 1 Tbsp whole grain mustard

  • 1 1/4 tsp paprika

  • 1 and 1/2 tsp garlic powder

  • 3/4 tsp tabasco

  • 1 tsp Worcestershire

  • 1/4 cup scallions

  • 1/4 heaping cup diced red onion

  • 1/2 tsp kosher salt, plus another pinch or two

  • 1/4 tsp ground pepper

  • Juice of 1 large lemon


How To Prepare:


*Preheat your oven to 450 degrees F


1. Prepare your lobster tails by making sure they are completely thawed, prep a rimmed sheet pan lined with non-stick foil and set aside.


2. Using a kitchen shear, cut your lobster tails through the center of the shell all the way down until you reach the start of the very end of the fanned out part of the tail. Then, gently using your fingers, pull the shell away from the meat by sliding your fingers underneath the top of the shell one bit at a time on both sides until the meat is completely separated from the top of the shell. Then, carefully pull the tail out from the underside of the shell by sliding your fingers underneath, but leaving the very end of the meat so it is remains attached to the shell. Once you have carefully removed all of the meat from the inside of the shell, pinch the sides of the shell together, and gently lay the lobster meat down to give it a "piggy-back" on top of the shell. Gently pat the meat dry using paper towels. Then, lay your lobster tails on the prepared baking sheet. Next, season the tails with a pinch of kosher salt and pepper and set aside.


3. Combine your lobster seasoning by placing the butter, smashed garlic cloves, 1/4 tsp paprika, tablespoon of lemon juice and 1/2 tablespoon of chopped parsley into a small bowl and whisk with a fork. Microwave about 15-30 seconds until the butter is completely melted and it's very aromatic from the garlic and lemon. Remove the cloves and discard, then brush the seasoned butter mixture on top of the lobster tails generously.


4. Bake them for 12 minutes (or refer to the timing chart mentioned earlier in the post if you're using tails that are bigger than 8 oz).


5. Prepare your remoulade while your lobster is baking by combining all ingredients into a small mixing bowl and stirring very well to combine. Give a taste and adjust for another pinch of salt if necessary. Set aside.


6. Remove your lobster tails from the oven and set aside to cool. Reduce the heat in your oven to 350 degrees and place your buns (sliced in half to allow heat to toast the interior) or rolls directly on the oven rack and toast for 3-5 minutes until toasted just enough on the inside where it won't get soggy from the remoulade, but the exterior isn't too hard.


7. While your bread is toasting, remove the lobster meat completely from the end of the tails with a knife and then move to a cutting board and slice into medallion bite size pieces. Give the lobster one final squeeze of a lemon wedge or two and gently toss to coat, then set aside.


8. Remove your bread from the oven and smear a generous spoonful of the remoulade onto one or both sides of your bread. Then, place your iceberg lettuce on one side and pile in the lobster and top with sliced tomato. Give another drizzle of remoulade if you'd like and be sure to have some napkins handy. This one might get a little messy! ;)



Did you make this recipe? Don't forget to post a photo and tag @boujeekitchen_ on instagram and hashtag it #boujeekitchen


God is light, in Him there is no darkness at all.

1 John 1:5

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