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Lobster Po Boy Tostadas served on a white platter.
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5 from 6 votes

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American, Mexican
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: 4g | 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