Fried Lobster Po'boy

Name: Fried Lobster Po'boy
Cook time: 45 min
Yield: 2 servings
Cuisine: american
Ingredients: 2 pieces lobster tails; 1 cup buttermilk; 0 hot sauce to taste; 0 Cajun seasoning to taste; 0.5 cup mayonnaise; 1 tbsp Dijon mustard; 0 hot sauce a couple of dashes; 0 pickle juice a splash; 1 tbsp ketchup or more; 0 fresh lemon juice squeeze; 0 Worcestershire sauce to taste; 0 fresh chives chopped; 0 garlic powder; 0 onion powder; 0 smoked paprika; 0 Cajun seasoning to taste; 0 salt to taste; 0 black pepper to taste; 0.75 cup flour; 0.5 cup yellow cornmeal; 0.25 cup cornstarch; 0 Cajun seasoning to taste; 0 oil for frying, vegetable oil recommended; 0 garlic butter to taste; 0 French bread sliced; 0 lettuce fresh; 0 tomatoes sliced; 0 salt to taste; 0 black pepper to taste

A Cajun twist on the classic po'boy featuring fried lobster tails with a spicy homemade remoulade.

By @imashleybreannn

Original recipe source

Cook time: 45 minutes

Servings: 2

Ingredients

2 pieces lobster tails
1 cup buttermilk
0 hot sauce to taste
0 Cajun seasoning to taste
0.5 cup mayonnaise
1 tbsp Dijon mustard
0 hot sauce a couple of dashes
0 pickle juice a splash
1 tbsp ketchup or more
0 fresh lemon juice squeeze
0 Worcestershire sauce to taste
0 fresh chives chopped
0 garlic powder
0 onion powder
0 smoked paprika
0 Cajun seasoning to taste
0 salt to taste
0 black pepper to taste
0.75 cup flour
0.5 cup yellow cornmeal
0.25 cup cornstarch
0 Cajun seasoning to taste
0 oil for frying, vegetable oil recommended
0 garlic butter to taste
0 French bread sliced
0 lettuce fresh
0 tomatoes sliced
0 salt to taste
0 black pepper to taste

Instructions

Clean and wash your lobster, then pat dry.
Cut the lobster into bite-sized pieces and place them in a bowl. Add buttermilk, hot sauce, and Cajun seasoning. Mix well and let it marinate for at least 30 minutes.
In a small bowl, mix together all the ingredients for the remoulade until smooth. Set aside.
In a separate bowl, combine flour, cornmeal, cornstarch, and the same seasoning used for the remoulade. Mix until well combined.
Remove the lobster from the buttermilk mixture and coat each piece in the dry batter, pressing lightly to ensure it sticks. Tap off excess flour and place on a baking sheet. Let it rest for 10-15 minutes to help the coating stick when frying.
Heat oil and fry lobster pieces for 3-4 minutes or until golden brown and crispy. Remove and drain on a wire rack.
While the lobster is frying, add garlic butter to your bread and bake in the oven until slightly toasted.
Spread remoulade on the bread and layer on lettuce, tomatoes, and a pinch of salt and pepper. Pile on the crispy lobster. Drizzle with more remoulade on top and enjoy.