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    Home » Recipes » Seafood » Shellfish Recipes » Lobster » Lobster Po Boy Tostadas

    Published: Jun 19, 2018 Modified: Aug 25, 2024 by Catherine Arena 10 Comments

    Lobster Po Boy Tostadas

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    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 served on a white platter.

    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!

    Lobster Po Boy Tostadas served on a white platter.

    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.

    De-shelling lobster for the Lobster Po Boy Tostadas

    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.

    Crispy Corn Tostdas for the Lobster Po Boy 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!

    Lobster Po Boy Tostadas served on a white platter.

    📖 Recipe

    Lobster Po Boy Tostadas served on a white platter.

    Lobster Po Boy Tostadas

    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.
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American, Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 (or 4)
    Calories: 1320kcal
    Author: Catherine Arena

    Ingredients

    • 2 lobsters live or frozen, de-shelled, meat from tails and claws removed.
    • 1 cup panko crumbs
    • ¼ 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

    Tomato Scallion Pico de Gallo

    • 2 roma tomatoes rinsed, chopped
    • 1-2 scallions thinly sliced
    • 1-2 tablespoon lime juice
    • salt/pepper to taste

    Red Cabbage Slaw

    • 1 cup red cabbage shredded
    • 2 tablespoon rice vinegar found in Asian section of supermarket
    • 1 tablespoon olive oil
    • 1 tablespoon fresh cilantro chopped
    • salt/pepper to taste

    Avocado Tartar Sauce

    • 1 avocado pitted, peeled and chopped
    • 3 tablespoon mayonnaise
    • 2 tablespoon dijon mustard (or regular)
    • ¼ cup fresh cilantro chopped
    • 2 scallions thinly chopped
    • coarsely chopped pickled jalapeños as much or as little to your liking
    • 2 small limes juiced
    • ¼ cup water
    • salt and pepper to taste

    Instructions

    Red Cabbage Slaw

    • Combine all ingredients and stir.  Set aside.

    Tomato Scallion Pico de Gallo

    • Combine all ingredients and stir. Set aside.

    Avocado Tartar Sauce

    • 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.

    Make Tostadas

    • 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.

    Preparing Lobsters

    • 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.

    Assemble Tostadas

    • 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.
      Enjoy!!

    Nutrition

    Serving: 4 | Calories: 1320kcal | Carbohydrates: 121g | Protein: 72g | Fat: 63g | Saturated Fat: 11g | Cholesterol: 664mg | Sodium: 2325mg | Potassium: 1690mg | Fiber: 18g | Sugar: 16g | Vitamin A: 3195IU | Vitamin C: 119mg | Calcium: 586mg | Iron: 9mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    For another delicious Lobster recipe, you make like these delicious Chipotle Lobster Tails

    Chipotle Lobster Tails

    These Chipotle Lobster Tails are so succulent and delicious.  Cooked in a savory chipotle garlic broth. Two Chipotle Lobster Tails served on a blue platter.

    More Lobster

    • Crispy Garlic Topping Baked Lobster (with Shrimp) on a white platter with lemon wedges.
      Crispy Garlic Topping Baked Lobster (with Shrimp)
    • These Chipotle Lobster Tails are so succulent and delicious.  Cooked in a savory chipotle garlic broth. Two Chipotle Lobster Tails served on a blue platter.
      Chipotle Lobster Tails
    • Pozole de Mariscos served in white soup bowls.
      Pozole de Mariscos

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    Reader Interactions

    Comments

    1. Tisha says

      January 27, 2019 at 3:26 am

      These are so colorful! I want to bite right in!

      Reply
      • Cathy says

        January 27, 2019 at 1:49 pm

        Thanks Tisha!

        Reply
    2. Saima says

      January 26, 2019 at 11:25 pm

      What a perfect appetizer idea! And that too with seafood! So colourful and appetizing!

      Reply
      • Cathy says

        January 27, 2019 at 1:50 pm

        Dinner too! 🙂

        Reply
    3. Jill says

      January 26, 2019 at 10:07 pm

      I love how colorful these tostadas are. Lobster is such a decadent treat.

      Reply
      • Cathy says

        January 27, 2019 at 1:50 pm

        Thank you Jill!

        Reply
    4. Lisa Bryan says

      January 26, 2019 at 9:48 pm

      A fried seafood tostada – oh yes, count me in! This sounds amazing!

      Reply
      • Cathy says

        January 27, 2019 at 1:51 pm

        Wait until you try them!

        Reply
    5. Tara says

      January 26, 2019 at 6:46 pm

      I love everything about these tostadas!

      Reply
      • Cathy says

        January 26, 2019 at 8:26 pm

        Awesome!! These are so delicious!!

        Reply
    5 from 6 votes (2 ratings without comment)

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