Lobster po’ boy
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A po' boy is a sandwich that hails from Louisiana. It usually contains fried seafood and a spicy creamy sauce wrapped up in a fresh baguette or hot dog roll. Andi Oliver fills hers with deep-fried lobster in a light crisp batter.
Ingredients
For the New Orleans remoulade sauce
- 115g/4oz mayonnaise
- 1 lemon, zest and juice only
- 1 tbsp ketchup
- ½ tsp paprika
- ½ tsp cayenne pepper
- 1 large pickle, finely chopped with splash of pickle juice
For the pickled carrots
For the lobster
- 100g/3½oz cornflour
- 120g/4oz plain flour
- 10g/⅓oz thyme, leaves picked
- 20g/⅔oz parsley, finely chopped
- 1 tbsp dried garlic powder
- 100ml/3½fl oz ice-cold water
- 200g/7oz panko breadcrumbs
- 2 lobster tails, shells removed, deveined, meat cut into roughly 2.5cm/1in pieces
- vegetable oil, for deep frying
- ½ tbsp all-purpose seasoning
- 4 all-butter brioche hot dog buns
2 tbsp green seasoning, to serve (optional)
- salt and freshly ground black pepper
Method
For the New Orleans remoulade sauce, mix all the ingredients in a bowl. Let it sit for 1 hour for the flavors to combine.
For the pickled carrots, mix all the ingredients together and let them sit for 20 minutes before serving.
In a bowl, mix the cornflour, plain flour, thyme leaves, parsley, garlic and water together to form a batter. Season with a pinch of salt and pepper.
Put the breadcrumbs in a shallow dish or tray. Dredge the lobster meat in the batter, then coat in breadcrumbs.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. You can roughly test the temperature by dropping a cube of bread into the oil; it should turn brown in one minute. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Deep fry the lobster for about 3 minutes or until golden-brown and crisp. Carefully remove using a slotted spoon and drain on kitchen paper. Season with all-purpose seasoning.
To serve, cut open the hot dog buns and add the remoulade sauce and pickled carrots. Top with a few pieces of lobster and a drizzle of green seasoning, if using.
