Lobster Po' Boy
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Yellow Cornmeal1 cup
Flour (self-rising)1 tbsp
Seasoning (neely's)2 tbsps
Garlic Powder1 cup
Milk1.5 tsps
Hot Sauce2 tbsps
Creole Mustard1.5 tbsps
Yellow Mustard1.5 cups
Mayonnaise1 tbsp
Worcestershire Sauce1 tbsp
Paprika1 tsp
Garlic Salt1.5 tbsps
Horseradish2 tbsps
White Wine VinegarDirections:
1
Preheat deep-fryer to 375 degrees F
2
In a shallow dish, mix together cornmeal, flour, Neely's Seasoning and garlic powder
3
In a second bowl whisk together eggs, milk, hot sauce and both mustards
4
Season the lobster with salt and pepper
5
Dredge lobster in egg wash and then through breading and gently place in deep-fryer and cook for 5 to 7 minutes until crispy and golden
6
Remove from fryer and drain on paper towels
7
Place on rolls with sliced tomato and serve with Remoulade Sauce
8
In a small bowl, mix together all ingredients until well combined
9
Chill and reserve