Tuesday, May 22, 2012

Light & Easy, Lobster Po' Boy Sandwich

The taste of fresh seafood awakens my senses, almost to the point that I can never really get enough of it. Of course I won’t sit here and say I am the biggest seafood eating monster on the planet, because there are still a few things that I just wont or cant bring myself to consume (at least not without a bunch of strong drinks.) But Lobster, the lovable little non huggable creatures they are, well to me they can do no wrong. From serving them broiled with lemon and drawn butter to frying them up for a po’ boy sandwich it can be said, these babies are versatile.
Enough with the talking though and let us get down to the nitty gritty. Today we are showing you how to make a delicious Lobster Po’ Boy w/o frying it, so you don’t have to feel guilty or clean up an extra mess. 
Get to cooking those lobsters so you can enjoy these sandwiches ASAP.
(click read more for the entire recipe)

2 Lemons, halved
Sea Salt
3 Live Lobsters (1.5 lbs ea.)
1/3 cup Mayonnaise
7 TBS Unsalted Butter, melted
6 top-split Hot Dog Buns
¼ cup Roughly Chopped Celery Leaves
¼ tsp Celery Salt
¼ tsp Smoked Paprika
¼ tsp Cayenne Pepper
Sriracha Sauce, as a condiment
Guldens Spicy Brown Mustard, as a condiment

Fill a large steamer or pot with about 2 inches of water.
Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot.
Bring to a boil over medium heat.
Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes.

Remove from the pot with tongs and rinse under cold water to cool slightly.

Remove the meat from the lobster shells:
Twist off the claws, then break off the tail.
Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat.
Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. 
Roughly chop the lobster meat.
Transfer to a bowl and chill 15 minutes.

Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl.
Add the lobster meat and toss to coat.
Season with salt.

Heat a grill pan or skillet over medium heat.
Brush the outside of the hot dog buns with 2 tablespoons melted butter.
Toast the buns until slightly golden, about 1 minute per side.
Divide the lobster salad among the buns. 
Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.

For those with Supreme taste, prior to loading the bun with lobster, spread some Guldens mustard on the roll, and drizzle Sriracha on top after making the sandwich. Serve with some Sea Salt Kettle Chips and an ice cold beer, you wont regret those sidekicks after your finished.

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