/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Lobster po’ boy

An average of 5.0 out of 5 stars from 1 rating
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

For the pickled carrots

For the lobster

Method

  1. For the New Orleans remoulade sauce, mix all the ingredients in a bowl. Let it sit for 1 hour for the flavors to combine.

  2. For the pickled carrots, mix all the ingredients together and let them sit for 20 minutes before serving.

  3. 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.

  4. Put the breadcrumbs in a shallow dish or tray. Dredge the lobster meat in the batter, then coat in breadcrumbs.

  5. 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.)

  6. 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.

  7. 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.