The Southern Po' Boy Cookbook by Todd-Michael St. Pierre

Author:Todd-Michael St. Pierre [Pierre, Todd-Michael St.]
Language: eng
Format: epub
ISBN: 9781612432632
Publisher: Ulysses Press

THE ST. CHARLES AVENUE

Fried Lobster Rémoulade Po’ Boy

If you’ve ever seen the stately Southern mansions that grace the tree-lined boulevard known as St. Charles Avenue in New Orleans, then you probably understand why I named this luxurious po’ boy after such an elegant thoroughfare. It’s an appropriately uptown kind of sandwich, with juicy lobster tails breaded in Creole seasoning and two kinds of mustard, deep-fried until perfectly golden brown, and then doused in a succulent serving of rémoulade.

Serves 4

Lobster Tails

canola oil, for frying

1 cup yellow cornmeal

1 cup self-rising flour

1 tablespoon Cajun or Creole seasoning

2 tablespoons garlic powder

2 eggs

1 cup milk

1 teaspoon hot sauce

2 tablespoons Creole mustard

1 tablespoon yellow mustard

4 (10-ounce) frozen lobster tails with shell on, thawed, shelled, and halved lengthwise

kosher salt

freshly ground black pepper

Rémoulade Sauce

1-1/2 tablespoons yellow mustard

1-1/2 cups mayonnaise

1 tablespoon Worcestershire sauce

1 tablespoon paprika

1/2 teaspoon garlic salt

1-1/2 tablespoons horseradish

1-1/2 teaspoons hot sauce

2 tablespoons white wine vinegar

1/4 cup finely chopped fresh parsley

kosher salt and freshly ground black pepper, to taste

Assembly

4 (6-inch) club rolls, split

2 large tomatoes, sliced

1}Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 3 inches deep. Over medium heat, heat the oil to 375°F.

2}In a shallow dish, mix together the cornmeal, flour, Cajun or Creole seasoning, and garlic powder. In a medium bowl, whisk together the eggs, milk, hot sauce, and both mustards.

3}Season each lobster tail with a light sprinkle of salt and pepper. Dredge the lobster in the egg mixture and then in the cornmeal and flour breading, tapping off the excess. Place into the hot oil, and cook for just about 6 minutes, until crisp and golden. Drain on paper towels.

4}Place all the ingredients for the rémoulade sauce in a food processor, and blend until smooth. The sauce is best when blended the night before and allowed to sit overnight in a covered container in the fridge.

5}Divide the lobster among the rolls, and top with tomato slices and rémoulade sauce.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.