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

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's new orleans lobster, shrimp & crab meat po boys. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look 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 current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

Halved the onion and replaced with scallions, added fresh garlic. 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. Serve with lots of napkins and some crusty bread for sopping up the sauce. As black tiger shrimp becomes harder and harder to find, especially at sensible prices, there is talk of it becoming a high-end, niche product, say industry players. "I'm sure the large part of the market, even those who are currently using black tigers, will shift to white [shrimp].

Instructions 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!

You're watching: New Orleans-Style Barbequed Shrimp. This video shows you how to make flavorful New Orleans-style, grill-free barbequed shrimp. We're talking big, big flavors all around here, in the shrimp marinade, the shrimp stock (which you'll see how to prepare using the shrimp shells). 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.

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