Simmer & Sage

Lobster Po' Boy Recipe (New Orleans Style)

Lobster tails Cornmeal Buttermilk Flour Creole Seasoning

Deshell the lobster: cut down the middle with kitchen shears

Spread the two halves apart

Run your thumb between the shell & the meat to release the meat

Toss the lobster into a buttermilk brine

Then dredge it in the cornmeal mixture

And fry until golden brown

Make the remoulade sauce and fixins'

Load it all onto a French bread loaf

A mouthwatering experience!

Meet Jackie. "Find the best ingredients and do as little to them as possible."