Lobster Po'Boy

This Lobster Po'Boy is paccked with bold flavor, crunch, and creamy remoulade in everybite. Juicy lobster pieces are marinated in seasoned buttermilk , the dredged in a seasoned flour- cornmeal mix and fried until perfectly golden. Piled onto a slightly toasted roll with lettuce, tomatoes and remoulade. It's the kind of sandwich that feels indulglent, comforting and totally unforgettable.

What you’ll need:

• 2 lobster tails

• 3/4 cup flour

• 1/2 cup yellow cornmeal

• 1/4 cup cornstarch

• 1 cup buttermilk

• Hot sauce

• Lettuce

• Tomatoes

• Garlic butter

• French bread

• Cajun seasoning

For the remoulade:

• 1/2 Mayo

• 1 tbsp Dijon mustard

• Couple of dashes of Hot sauce

• Splash of pickle juice

• About 1 tbsp or more of ketchup

• Squeeze of some fresh lemon juice

• Worcestershire sauce

• Fresh chives

• Garlic powder & onion powder

• Smoked paprika

• Cajun seasoning

• Salt and pepper to taste

Directions:

1. Clean and wash your lobster, then pat dry.

2. 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.

3. In a small bowl mix together all the ingredients for the remoulade until smooth.Set aside

4. In a separate bowl combine flour, cornmeal, cornstarch and the same seasoning I used for the remoulade. Mix until well combined.

5. Remove the lobster from the buttermilk mixture and coat each piece in the dry batter, pressing lightly to ensure it sticks.

6. Tap off excess flour and place on a baking sheet. Let it rest for 10-15 mins to help the coating stick when frying.

7. Heat oil and fry lobster pieces for 3-4 minutes or until golden brown and crispy. Remove and drain on a wire rack.

8. While the lobster is frying add garlic butter to your  bread and bake in the oven until slightly toasted.

9. 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!