Fried Lobster Po Boy Burgers

The so-called poor boy (poboysandwich originated from the Martin Brothers’ French Market Restaurant and Coffee Stand in New Orleans during the 1929 streetcar strike. Poor boy sandwiches, commonly known as “poboys,” represent bedrock New Orleans culinary culture—in effect, the shotgun house of New Orleans cuisine.

The original Martin Brothers “French Market Restaurant” in New Orleans

Lobster po boys start with perfectly breaded and fried lobster, which is not nearly as hard as it sounds. Start with fresh or frozen Cold Water Lobster Tails. Thaw completely if need be, split the lobster tails and remove the shells. Then, season with salt and pepper.

To make a crispy, delicious breading, toss the lobster tails with seasoned flour, then egg wash, and finally the potato chip breadcrumb batter. Fry in hot oil until golden brown and set aside.

But don’t forget…..every po boy sandwich deserves a tasty remoulade. Try this flavorful and tangy diced pimento remoulade with mayo, diced pimentos, Dijon mustard, bread and butter pickles, pepperoncini, lemon juice, hot sauce, and seasoning. It’s a perfect homemade po boy sauce.  

Prep time: about 20 minutes / Cook time: about 20 minutes / Servings: 2 

Pimento Remoulade: 

1/2 cup mayonnaise  

1 1/2 tablespoons minced pimentos 

1 tablespoon Dijon mustard 

1 tablespoon minced bread and butter pickles 

1 pepperoncino (seeded and minced)

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper 

1 tablespoon freshly squeezed lemon juice

3 dashes hot sauce

kosher salt, to taste 

Fried Lobster Tails:

Vegetable oil, for frying

1/2 cup all-purpose flour

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided 

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika 

1 large egg

1 tablespoon water

2 dashes hot pepper sauce 

1/4 cup potato chips, finely blended in food processor

1/3 cup panko breadcrumbs

1 tablespoon minced flat leaf Italian parsley 

2 Omaha Steaks lobster tails (5 ounces each)

Cheeseburgers:

1 pound premium ground beef 

salt, to taste 

freshly ground black pepper, to taste

2 tablespoons unsalted butter, at room temperature  

2 brioche buns

2 slices yellow cheddar cheese 

3 leaves romaine lettuce, shredded 

To make pimento remoulade:

In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste. 

To make fried lobster tails:

Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.  

In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside. 

In separate medium bowl, whisk egg, water and hot pepper sauce. Set aside. 

In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.  

Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper. 

Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.

Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping. 

To make cheeseburgers:

Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick. 

Using thumb, make dimple in center of each patty to help cook evenly. 

Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns. 

Grill burgers 4-5 minutes per side for medium doneness.  

Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.

To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns. 

Kate Shelton
Kate has led a diverse career in both the arts and business management. From dancing with the prestigious National Ballet of Canada to earning a Bachelor of Arts degree at Ryerson to then taking on the entrepreneurial role of running a small business, Kate’s wide range of experience has allowed her to develop a keen eye for art and design. As an avid Crossfitter, Kate has a true appreciation for leading an active, healthy lifestyle. She currently lives in Oakville, Ontario, with her husband and their wonderful son.