Not-So Po Boy
A classic Louisiana po boy sandwich with all the trimmings, kicked up with aioli sauce and broiled lobster
Ingredients
- 1 lb. Cleaned whole Maine Lobster
- 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 whole Lemon, juiced
- 2 tbsp sweet pickle relish
- 1 tbsp Olive Oil
- Kosher Salt and Pepper
Cooking Steps
- Start by seasoning Lobster with salt, pepper, olive oil, and garlic. Toss to coat the lobster and spread evenly on to a baking pan. Place into the oven under broil for five to seven minutes. Remove the Lobster and place to the side. Shred the Iceberg lettuce into small slices and place to the side. Slice the tomatoes and place to the side.
- Aioli Sauce: In a small bowl add the Mayo, the creme Fraiche, the shallots, the relish, the arugula, lemon juice, sugar and mix well, after mixed add a pinch of salt to taste.
- Plating: Slice and butter the bread and toast quickly for forty five seconds. Then spread a generous amount on the sauce on the bread,(bottom ) then add the Lobster, place the tomato and lettuce atop the lobster, close and serve with chips or fries.
