Fried Lobster Po Boy Cheeseburger
- by Chef David Rose
- Apr 9, 2021
I love to travel and I love to cook, so bringing the big flavors of an amazing place like New Orleans to your kitchen is exactly my type of move! Let me teach you how to make an unforgettable Fried Lobster Po Boy Cheeseburger! We’re talking about the incredible flavors of perfectly seasoned fried lobster, a hearty half-pound Omaha Steaks beef burger, and a tangy remoulade on a toasted brioche bun. Get ready to transport your tastebuds to a serious Mardi Gras party.
How to Make Fried Lobster
Lobster po boys start with perfectly breaded and fried lobster, which is not nearly as hard as it sounds. Start with Omaha Steaks Cold Water Lobster Tails – these gourmet delicacies are sustainably wild-caught and frozen fresh soon after being caught to deliver the freshest flavor and texture. Thaw completely, 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.
The Best Remoulade for Po Bo Sandwiches
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.
Chef Tip: Make this remoulade as spicy (or not as spicy) as you desire by using your choice of hot sauce.
Grilling the Burger
A fresh ground beef burger is the perfect complement to the tangy remoulade and fried lobster. Use Omaha Steaks premium ground beef with an 80/20 fat ratio and bold, steak-heavy flavor for rich and juicy burger. Made ½ lb. patties and make a dimple in the center of the burger (this will reduce the shrinkage of the patty as it cooks.)
Season with salt and pepper and grill the burger to your desired doneness. Add a slice of yellow cheddar cheese in the last 30 seconds of grilling time.
Assembling the Fried Lobster Po Boy Cheeseburger
Before serving, butter the brioche buns and lightly grill for a crunchy, flavorful bun. To assemble the po boy, add remoulade to the top and bottom bun and place the cheeseburger on the bottom bun, top with 2 lobster tail halves and add shredded romaine lettuce. This burger is true perfection – you’ll feel like you’re in New Orleans!
Pimento Remoulade
Ingredients
- 1/2 cup mayonnaise
- 1.5 T minced pimento
- 1 T Dijon mustard
- 1 T minced bread and butter pickles
- 1 pepperoncini seeded minced
- 1/4 t smoked paprika
- 1/4 t garlic powder
- 1/4 t black pepper
- 1 T freshly squeezed lemon juice
- 3 dashes hot sauce
- Kosher salt
Instructions
- In a small bowl mix all ingredients until well incorporated, season to taste with salt
Fried Lobster Tails
Ingredients
Fried Lobster Tails
- 2 Omaha Steaks Cold Water Lobster Tails
- 1/4 t kosher salt
- 1/4 t black pepper
- Vegetable oil
Breading
- 1/4 cup favorite potato chips
- 1/3 cup panko breadcrumbs Japanese breadcrumbs
- 1 T Italian parsley
- 1/2 cup all-purpose flour
- 1/4 t kosher salt
- 1/4 t black pepper
- 1/4 t garlic powder
- 1/4 t smoked paprika
- 1 large egg
- 1 T water
- 2 dashes Tabasco sauce
Instructions
- Preheat egg to 400°F, add oil to 10” handleless cast iron pan about 1/2” deep.
- In a food processor, add potato chips, panko bread crumbs, and parsley. Blend until fully incorporated and finely blended, set aside.
- In a medium sized bowl whisk together flour, salt, pepper, garlic powder, and paprika until well incorporated, set aside.
- In a medium bowl whisk together egg, water and tabasco sauce, set aside.
- Cut lobster tails in half, and remove lobster meat, season with ¼ tsp. kosher salt & 1/4 tsp. black pepper.
- Toss lobster meat in flour mixture first, then egg mixture, and then toss thoroughly with potato chip/breadcrumb mixture.
- Place cast iron on mini max EGG; wait until oil is shimmering and hot, and then fry lobster tails 3 to 4 mins on each side until golden brown and cooked through; close EGG lid after each time you flip lobster tails.
Cheeseburger
Ingredients
Cheeseburger
- 1 lb. Omaha Steaks premium ground beef
- 2 yellow cheddar cheese slices
- S+P to taste
- 3 Romaine leaves shredded
Toasted Bun
Instructions
Cheeseburger
- Preheat EGG to 450° F direct heat. Divide ground beef in half, and form into two 1/2 LB patties; about 1/2” in thickness.
- Use your thumb and make a dimple halfway down the burger patty; this will help burger shrink less.
- Heavily season with salt and pepper on both sides of the burger.
- Place burgers on EGG and grill 4 to 5 mins on each side for medium doneness; grill longer if desired temperature is higher.
- Add one slice of cheddar cheese on each burger, close EGG lid and melt for about 30 seconds.
Toasted bun
- Pre heat EGG to 450° direct heat. Spread 1 T of butter on each side of the bun, and place on EGG. Toast about 20 to 30 seconds until buns are well toasted. Careful not to burn.
Assembly:
- Place desired amount of remoulade on top and bottom bun.
- Place cheeseburger on bottom bun
- Top with 2 lobster fried tail halves on each burger.
- Place a small handful of shredded romaine lettuce on top of lobster tails.
- Top with bun.
More Chef Rose recipes:
Make a Better Burger
From classic, extra-juicy tastes to gourmet blends ground by real butchers and using aged-to-perfection Omaha Steak, you’ll find everything you want in a burger right here.
