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

Before you jump to Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Save Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as economically as they should. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite uncomplicated to live green, of course. A lot of it truly is simply using common sense.

We hope you got benefit from reading it, now let’s go back to mike's new orleans lobster, shrimp & crab meat po boys recipe. To cook mike's new orleans lobster, shrimp & crab meat po boys you need 27 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to cook Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:
  1. Prepare ● For The Seafood
  2. Prepare Raw Rock Lobster Tails [steamed & rough chopped]
  3. Prepare Pre-steamed Langistino Lobster Tails [rough chopped]
  4. Get Pre-steamed Jumbo Shrimp [rough chopped]
  5. Prepare Pre-steamed Lump Crab Meat [de-shelled]
  6. Take ● For The Fresh Crispy Breads
  7. Prepare Leidenheimer 12" Bread Loaves [halved - sliced]
  8. Take LG Onion Or Garlic Bagles [toasted - optional]
  9. Take ● For The Creamy Seafood Mixture
  10. Prepare Heavy Cream
  11. Get Fresh Chopoed Chives
  12. Provide Real Mayonnaise [or more]
  13. You need Old Bay Seasoning [or more]
  14. Get Lemon Pepper [or more]
  15. You need Lemon Juice
  16. You need LG Stalks Celery [fine minced]
  17. Provide Celery Salt
  18. You need Fresh Chopped Parsley
  19. Prepare Claussens Dill Pickle Halves [minced]
  20. Use ● For The Garnishments [optional]
  21. Take Paprika
  22. Take Capers
  23. Get Philadelphia Cream Cheese
  24. Provide Fresh Lemon Wedges
  25. Take Fresh Crispy Butter Lettuce Leaves
  26. You need Claussens Dill Pickle Halves
  27. Take Salt & Vinegar Chips
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!

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