Butter + Brown Recipe - Broiled Shrimp and Lobster "NOT SO" Po' Boy

Shrimp and lobster po' boy recipe

Must… stop… drooling.

Broiled Shrimp and Lobster “NOT SO” Po’ Boy Recipe

2 lbs. cleaned whole Maine Lobster
1 lb. 16/20 shrimp, cleaned and deveined
1 small head Iceberg Lettuce
2 medium Tomatoes
4 medium Sourdough sandwich loaves
2 tbsp unsalted Butter, room temperature
3 tbsp mayonnaise
1 tbsp Crème Fraiche
1 bunch arugula, rough chopped
1 small shallot, peeled & diced
1 tsp fresh garlic, diced
2 tsp sugar, white granulated
1 tsp old bay seasoning
1 tsp garlic salt
1 whole lemon, juiced
2 tbsp relish
2 tbsp olive oil
Kosher salt and pepper

Instructions: Start by seasoning shrimp and lobster with salt and pepper; add olive oil, old bay, garlic salt and fresh garlic; mix well. Place onto a baking pan and place into the oven under broil for five to seven minutes. Remove the shrimp and lobster and place to the side. Shred the Iceberg lettuce and slice the tomatoes; place to the side.

Aioli Sauce: In a small bowl, add the mayo, Creme Fraiche, shallots, relish, arugula, lemon juice, and sugar; mix well, add salt to taste.

To Serve: Slice and butter the bread and toast quickly for 45 seconds. Then spread a generous amount of the sauce on the bottom slice of the bread, then add the shrimp and lobster, place the tomato and lettuce, close and serve with chips or fries.

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