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The Best Lobster Po Boy Recipe (New Orleans Style)

Make the classic sandwich at home with a spicy Creole remoulade!
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 1 1/2 lbs. lobster tail meat
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 loaf French bread
  • vegetable oil for frying
  • shredded iceberg lettuce
  • dill pickles

Remoulade

  • 1 cup mayonnaise
  • 1/4 cup dill pickles diced
  • 2 Tbsp. Creole mustard
  • 2 Tbsp. ketchup
  • 1 Tbsp. Creole seasoning
  • 1 Tbsp. lemon juice
  • 1 Tbsp. hot sauce
  • 1 clove garlic minced

Instructions
 

  • Deshell the lobster tails: Place each lobster tail, shell side down, on a cutting board. Cut down the middle using kitchen shears.
  • Spread the tail open so that there are two halves. Run your thumb between the shell and meat to separate them and remove the meat.
  • Cut the lobster meat into bite sized pieces. Place it into a bowl and pour buttermilk over it. Cover and chill for 30 minutes.
  • Heat 1/2 inch of oil in a large skillet over medium heat. Combine the flour and cornmeal in a separate bowl.
  • Dredge each piece of lobster in the cornmeal mixture and then drop into the hot oil. Fry until golden brown. Remove with a slotted spoon onto a paper towel-lined plate or wire rack.
  • Make the remoulade: Dice the pickles finely and combine with the remaining ingredients in a small bowl.
  • Assemble the sandwiches: Spread generous amounts of remoulade on both halves of bread. Place the lobster onto the bread, followed by shredded iceberg lettuce and dill pickles.
Keyword sandwich, seafood
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