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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 And Spend less Money In The Kitchen.
Remember when the only individuals who cared about the natural environment were tree huggers as well as hippies? Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won't be able to resolve the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Read on for some ways to go green and save energy, mainly in the kitchen.
A lot of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less frequently, will also save electricity.
As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Green living just isn't that tough. It's concerning being practical, most of the time.
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 do that.
The ingredients needed to cook Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:
- Take of â—? For The Seafood.
- Prepare 1 Pound of Raw Rock Lobster Tails [steamed & rough chopped].
- Get 1 lb of Pre-steamed Langistino Lobster Tails [rough chopped].
- Take 1 lb of Pre-steamed Jumbo Shrimp [rough chopped].
- Prepare 1 Pound of Pre-steamed Lump Crab Meat [de-shelled].
- Use of â—? For The Fresh Crispy Breads.
- Get as needed of Leidenheimer 12" Bread Loaves [halved - sliced].
- Use as needed of LG Onion Or Garlic Bagles [toasted - optional].
- Get of â—? For The Creamy Seafood Mixture.
- Use 2 Dashes of Heavy Cream.
- Get 1/4 Cup of Fresh Chopoed Chives.
- Prepare 1/2 Cup of Real Mayonnaise [or more].
- Get 1/2 tsp of Old Bay Seasoning [or more].
- Use 1/2 tsp of Lemon Pepper [or more].
- Provide to taste of Lemon Juice.
- Provide 2 of LG Stalks Celery [fine minced].
- Use to taste of Celery Salt.
- Use 1/4 Cup of Fresh Chopped Parsley.
- Use 1/4 Cup of Claussens Dill Pickle Halves [minced].
- You need of â—? For The Garnishments [optional].
- Take as needed of Paprika.
- Get as needed of Capers.
- Use as needed of Philadelphia Cream Cheese.
- Provide as needed of Fresh Lemon Wedges.
- Provide as needed of Fresh Crispy Butter Lettuce Leaves.
- Get as needed of Claussens Dill Pickle Halves.
- Provide as needed of Salt & Vinegar Chips.
Instructions to make Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:
- Presteamed Langistino Lobster Tails pictured. Rinse, rough chop and add to a large bowl..
- 1 lb raw Rock Lobster pictured. Rinse and set to the side. Prepare to steam them later..
- Cut lobsters down the middle of the upper shell with sharp kitchen shears..
- 1 lb Pre-steamed Jumbo Shrimp. Rinse, de-shell, de-vein if needed, rough chop and add to your large bowl with Langistino tails..
- I use fresh pre-steamed crab claws. Just crack open and shread meat. Add to large bowl..
- But, [real] canned crab meat works as well. If opting for canned - drain and carefully sift thru it for any shells..
- 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..
- 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).
- 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?.
- Use 12" Leidenheimer loaves if you want an authentic NOLA Po Boy. Be sure to lightly toast them! 😆.
- Simply place seafood atop crispy butter leaf lettuce and French buns. Also, serve with hot sauce and chilled pickles to the side..
- If opting to put your seafood mixture on toasted bagles - simply toast and smear cream cheese at base..
- 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!.
- Viola!.
- 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..
- Enjoy this tiny extra rich little taste of NOLA y'all!.
Added squid to the shrimp, felt like any other seafood would be welcome. Halved the onion and replaced with scallions, added fresh garlic. Alquileres de vacaciones en Nueva Orleans. Foto: "Lobster, shrimp, and crab pasta with mushrooms and spinach." New Orleans' own Italian Muffeletta Sandwich on fresh baked Italian bread. Come enjoy the best of New Orleans po-boy sandwiches right here at Mike Serio's Po-boys.
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