These delicious Lobster Po Boy Tostadas are made with a simple red cabbage slaw, tender fried lobster meat, tomato scallion pico de gallo, avocado tartar sauce, pickled jalapeños and served on top of a crispy tostada.
Lobster Po Boy Tostadas
For today’s recipe I wanted to share with you these delicious crispy Lobster Po Boy Tostadas. These yummy tostadas are made with a simple red cabbage slaw, tender fried lobster, a scallion and tomato pico, avocado tartar sauce, all topped on a crispy tasty tostada.
What is Po Boy?
So what is a Po Boy?
For those of you that may not know, Po Boy refers to a sandwich that originated in Louisiana. It consists of either meat such as roast beef, Louisiana hot sausage, fried chicken breast or some sort of fried seafood such as shrimp, oysters, crab, crawfish or fish.
The meat or seafood is served on a baguette style bread with a crispy outside and a fluffy center.
A meat Po Boy comes with lettuce, tomatoes, mayonnaise and or creole mustard. While seafood Po Boy’s usually are topped with melted butter and sliced pickles.
Now of course Louisianians love their hot sauce too!
Both meat and seafood Po Boy’s are traditionally served with french fries. Although it is also common to serve with other sides such as gumbo, bisque, jambalaya, boudin, crawfish kickers or Cajun sausage.
So what did we do here? Well, instead of having seafood Po Boys on the usual traditional french Louisiana bread, we topped the fried seafood on tostadas!
And for the topping? Well we will stick to the traditional hot sauce but instead of mayonnaise or creole mustard, I have topped these Lobster Po Boy Tostadas with a mustard avocado based tartar sauce.
Sounds weird? Trust me, this sauce is delicious and perfect on seafood tacos and tostadas.
Sticking to Louisiana and Mexican tradition, I introduce you to these amazing Lobster Po Boy Tostadas!
How to Make Seafood Po Boys
For these Lobster Po Boys we first prepare a simple red cabbage slaw, quick tomato scallion pico de gallo and the avocado tartar sauce.
We then prepare the lobster.
For this step, I prefer to use raw lobster but what I had available was two frozen precooked lobsters.
I heated them through in a large pot for 15 minutes and de-shelled.
Note: If using raw lobster and unsure how to remove lobster meat from shell you may find this video helpful. How to remove meat from a raw lobster.
Then cut the lobster meat into bite size pieces. Cover in flour, whisked eggs and panko bread crumbs. Set aside and fry corn tortillas to form tostadas.
Then fry breaded lobster pieces in a skillet for a few seconds on each side until golden brown. Drain on paper towels. Sprinkle with salt to taste.
Top tostadas with cabbage slaw, lobster pieces, tomato scallion pico de gallo, avocado tartar sauce and pickled jalapeños.
Now time to enjoy!
- 2 lobsters live or frozen, de-shelled, meat from tails and claws removed.
- 1 cup panko crumbs
- 1/4 flour
- 2 eggs whisked
- sliced pickled jalapeños for topping
- hot sauce (optional)
- salt to taste
- 4 corn tortillas to form tostadas
- oil frying corn tortillas and breaded lobster meat
- 2 roma tomatoes rinsed, chopped
- 1-2 scallions thinly sliced
- 1-2 tbsp lime juice
- salt/pepper to taste
- 1 cup red cabbage shredded
- 2 tbsp rice vinegar found in Asian section of supermarket
- 1 tbsp olive oil
- 1 tbsp fresh cilantro chopped
- salt/pepper to taste
- 1 avocado pitted, peeled and chopped
- 3 tbsp mayonnaise
- 2 tbsp dijon mustard (or regular)
- 1/4 cup fresh cilantro chopped
- 2 scallions thinly chopped
- coarsely chopped pickled jalapeños as much or as little to your liking
- 2 small limes juiced
- 1/4 cup water
- salt and pepper to taste
Combine all ingredients and stir. Set aside.
- Combine all ingredients and stir. Set aside.
- Combine avocado, mayonnaise, mustard, cilantro, lime juice, water, salt and pepper to a blender or food chopper. Blend for a few seconds until smooth.
- Check for consistency with a spoon. You want the sauce to be somewhat pourable. Add a tablespoon of water at a time if need be until you achieve desired consistency. Blend again.
Remove from blender into a bowl and add scallions and pickled jalapeños.
Note: Also enjoy with a variety of seafood dishes such as fish tacos, shrimp tacos, lobster tacos, crab cakes, salmon cakes etc.
Add a few tablespoons of oil to a skillet. Heat over medium heat.
Cook one corn tortilla at a time on each side until golden brown. Drain on paper towels. Set aside.
If using frozen lobster, heat through in a large pot over medium heat for 15 minutes.
Once lobster has cooled some, using both hands, holding body and tail, twist tail off.
Using a knife or kitchen shears, carefully cut through the underside (softer side) of tail shell to get to meat. Set aside.
Twist of claws. Then using a mallet, break lobster claws and remove claw meat.
Find and remove the grayish black intestinal vein and remove from tail meat.
Cut both tail meat and claw meat to bite size pieces.
Coat lobster meat on both sides with flour, whisked eggs and panko crumbs.
In a skillet, heat about an inch oil over medium heat.
Fry a few pieces at a time on both sides until golden brown. (DO NOT OVERCOOK OR LOBSTER MEAT WILL TURN GUMMY AND CHEWY, NO GOOD!)
Drain pieces on paper towels and sprinkle with salt to your liking.
Top each tostada with the red cabbage slaw, lobster pieces, tomato scallion pico de gallo, avocado tartar sauce and a few pieces of sliced jalapeños (a few sprinkles of hot sauce if using). Serve immediately.
For another delicious Lobster recipe, you make like these delicious Chipotle Lobster Tails