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Fried Lobster Po’ Boy Cheeseburger


When you’re craving the authentic flavors of New Orleans, this Fried Lobster Po’ Boy Cheeseburger is the ticket. With perfectly seasoned fried lobster, a hearty filet mignon burger, and a tangy remoulade on a toasted brioche bun, this epic burger is as decadent as it is delicious.

Why We Love This Recipe

From the juicy, steak-on-a-bun taste of a filet mignon burger and the buttery, sweet flavors of fried lobster to the zesty spice of the remoulade, this burger will transport your tastebuds to a serious Mardi Gras Party.

Tools You’ll Need Before You Start

  • Small mixing bowl
  • Medium mixing bowl
  • 10” cast iron pan
  • Whisk

How to Make Fried Lobster Po’ Boy Cheeseburger

 If you love surf ‘n turf and want the convenience of a burger, get ready to be delighted. This Fried Lobster Po’ Boy Cheeseburger delivers the perfect combination of ocean-fresh Cold Water Lobster Tails and the extra-juicy, beefy flavors of a 6 oz. Omaha Steaks PureGround™ Filet Mignon Burger (crafted from 100% aged filet mignon). Let’s get cooking!

1. Fry Up the Lobster Tails

This Lobster Po’ Boy starts 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, then split the lobster tails, remove the shells, and season with salt and pepper.

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

2. Whip up The Best Remoulade for Po’ Boy Sandwiches

Every po’ boy sandwich deserves a flavorful and tangy pimento remoulade. Combine mayo, diced pimentos, Dijon mustard, bread and butter pickles, minced pepperoncini, lemon juice, hot sauce, and seasoning and blend until well incorporated.

Chef Tip: Kick up the spice in this homemade remoulade using your choice of hot sauce. 

3. Grill Your Burger

Omaha Steaks super juicy, tender filet mignon burger is the perfect complement to the tangy remoulade and fried lobster. Season thawed burger 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.

Chef Tip: Alternately, craft your burger using Omaha Steaks Ultra-Premium Ground Beef with an 80/20 lean-to-fat ratio and bold flavor. Form 1/2 lb. patties and make a dimple in the center of the burger (this will reduce the shrinkage of the patty as it cooks).  

4. Assemble the Fried Lobster Po’ Boy Cheeseburger

Before serving, butter the brioche buns and lightly grill them for a crunchy, flavorful bun. To assemble the po’ boy, add pimento remoulade to the top and bottom bun and place the cheeseburger on the bottom bun, top with two lobster tail halves and add shredded romaine lettuce. This burger is true perfection – you’ll feel like you’re in New Orleans!


Fried Lobster Po' Boy Cheeseburger

When you’re craving the authentic flavors of NewOrleans, this Fried Lobster Po' Boy Cheeseburger is the ticket.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Keyword: Fried Lobster Po' Cheeseburger
Servings: 2 servings
Author: Chef David Rose


Pimento Remoulade

  • 1/2 cup mayonnaise
  • 1.5 tablespoon minced pimento
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced bread and butter pickles
  • 1 pepperoncini, seeded and minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 3 dashes hot sauce
  • Kosher salt

Fried Lobster Tails

Fried Lobster Tail Breading

  • 1/4 cup favorite potato chips
  • 1/3 cup panko breadcrumbs Japanese breadcrumbs
  • 1 tablespoon Italian parsley
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 large egg
  • 1 tablespoon water
  • 2 dashes Tabasco sauce
  • Ingredients



Pimento Remoulade

  • In a small bowl mix all ingredients until well incorporated, season to taste with salt

Fried Lobster Tails

  • 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.


  • 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 the burger shrink less. (Skip this step if using PureGround™Filet Mignon Burgers).
  • Heavily season with salt and pepper on both sides of the burger.
  • Place burgers on EGG and grill for 4 to 5 mins on each side for medium doneness; grill longer if the 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.


  • 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

Fried Lobster Po’ Boy Cheeseburger

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