| Level: | Easy |
| Total: | 24 min |
| Prep: | 10 min |
| Cook: | 14 min |
| Yield: | 4 servings |
Ingredients
- 1 cup yellow cornmeal
- 1 cup self-rising flour
- 1 tablespoon Neely’s Seasoning
- 2 tablespoons garlic powder
- 2 eggs, beaten
- 1 cup milk
- 1 teaspoon hot sauce
- 2 tablespoons Creole mustard
- 1 tablespoon yellow mustard
- 4 frozen lobster tails, thawed and halved lengthwise
- Kosher salt and freshly ground black pepper
- 4 club rolls
- Sliced tomato
- Remoulade Sauce, recipe follows
- 1 1/2 tablespoons yellow mustard
- 1 1/2 cups mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1/2 teaspoon garlic salt
- 1 1/2 tablespoons horseradish
- 1 1/2 teaspoons hot sauce
- 2 tablespoons white wine vinegar
- 1/4 cup finely chopped parsley leaves
- Kosher salt and freshly ground black pepper
Instructions
- Preheat deep-fryer to 375 degrees F.
- In a shallow dish, mix together cornmeal, flour, Neely’s Seasoning and garlic powder. In a second bowl whisk together eggs, milk, hot sauce and both mustards.
- Season the lobster with salt and pepper. Dredge lobster in egg wash and then through breading and gently place in deep-fryer and cook for 5 to 7 minutes until crispy and golden. Remove from fryer and drain on paper towels.
- Place on rolls with sliced tomato and serve with Remoulade Sauce.
- In a small bowl, mix together all ingredients until well combined. Chill and reserve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1258 |
| Total Fat | 76 g |
| Saturated Fat | 13 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 43 g |
| Cholesterol | 310 mg |
| Sodium | 2220 mg |
Reviews
WE LOVE YOUR RECIPE FOR REMOULADE SAUCE!!!! Best ever!! Hungry for lunch, I spotted and pulled out jumbo shrimp from freezer……instantly remembering the fabulous Po’ Boy Shrimp/Lobster sandwiches we had while living in NYC and Long Island, N.Y.. My husband and I were too hungry to mix breading and fry shrimp….also wanting to cut calories…I boiled shrimp, toasted good buns, cut tomatoes and romaine in small bites. Made your Remoulade sauce!!!!!! Placed 2 halves of warm buns on plate then topped with lettuce, tomatoes, jumbo boiled shrimp (boiled…shells off ..3 minutes)……and your unbelievable Renoulade ……it was beautiful!! So good that we both put our two shrimp topped buns together and ate just like all those over-stuffed Po’ Boys we were served all along the East Coast.
Extra easy recipe, any kitchen should have ingredients and I loosely measured and mixed. Much better than most of the overly seasoned Remoulade we have had at restaurants. Lobster and shrimp are delicate in flavor and this sauce is the first I have ever had that let the seadood’s flavor come through! I will start trying more of your recipes…..as this one was perfect for our tastes! Thanks for sharing!
just made this for the wife, now she treats me like I’m her Pat Neely. Sorry to cut this review short but I’m gonna take advantage of this opportunity 😉
My husband and I love this recipe. This is our first time cooking lobster, and it turned out great.
Some things some cooks or chefs make is just slop, but this is really good. so glad you used cornmeanl instead of flour
Neely’s BBQ Seasoning: 1/3 c. paprika 7 1/4 t. sugar 2 1/4 t. onion powder 5/8 t. garlic powder 1/4 t. black pepper
Can anyone tell me where i can find Neely’s seasoning so I can try the recipe.
It does have a bit of a kick, but other than that its good!
zereh, if you need to watch the Neely’s for spicing up your relationship rather than your food, get out of the kitchen and get help.
I LOVE THE NEELEY’S!! Keep the love flowin’! Gina and Pat got it goin’ on! Too bad for those couples that don’t enjoy and have fun with each other but now to the recipe….
This recipe is the bomb! I did not have the recipe for the neeley’s seasoning and I could not find it on the network (on the show there was a small blog saying that you could find the recipe at foodnetwork.com) so I thought to myself “what does Gina always add to her recipes?” Cayenne pepper! So I made a mixture of cayenne pepper, paprika,garlic powder and onion powder. I didn’t add salt because in the recipe you already salt the lobsters. Then I followed the recipe exactly. It was a big hit with my friends and family and I will definitely do this recipe again and again. This recipe is a keeper.
They have really great recipes but there is only so much sexual innuendo a person can take about food. Keep that out of the frying pan please.
On another note, I can’t wait to try the sandwich. We recently moved to Alabama and Po’ Boy is on every country restaurant menu here, so I’ll dive right in.