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Prepare ● For The Seafood.
Prepare Raw Rock Lobster Tails [steamed & rough chopped].
You need to prepare Pre-steamed Langistino Lobster Tails [rough chopped].
Provide Pre-steamed Jumbo Shrimp [rough chopped].
Provide Pre-steamed Lump Crab Meat [de-shelled].
You need ● For The Fresh Crispy Breads.
Provide Leidenheimer 12" Bread Loaves [halved - sliced].
You need to prepare LG Onion Or Garlic Bagles [toasted - optional].
You need to prepare ● For The Creamy Seafood Mixture.
Prepare Heavy Cream.
Prepare Fresh Chopoed Chives.
Prepare Real Mayonnaise [or more].
Use Old Bay Seasoning [or more].
You need to prepare Lemon Pepper [or more].
You need Lemon Juice.
Use LG Stalks Celery [fine minced].
Use Celery Salt.
You need Fresh Chopped Parsley.
You need Claussens Dill Pickle Halves [minced].
Prepare ● For The Garnishments [optional].
You need to prepare Paprika.
Provide Capers.
You need to prepare Philadelphia Cream Cheese.
Prepare Fresh Lemon Wedges.
Provide Fresh Crispy Butter Lettuce Leaves.
Provide Claussens Dill Pickle Halves.
Provide Salt & Vinegar Chips.

Short Tips:

- Among the best things that you can do is to prepare with family members or buddies. When you cook with someone else, you will certainly be able to detect techniques that they execute as well as will have the ability to better on your own as a cook. Speak with them to see how their thought process works, to elevate your know-how.

Presteamed Langistino Lobster Tails pictured. Rinse, rough chop and add to a large bowl..
1 lb raw Rock Lobster pictured. Rinse and set to the side. Prepare to steam them later..
Cut lobsters down the middle of the upper shell with sharp kitchen shears..
1 lb Pre-steamed Jumbo Shrimp. Rinse, de-shell, de-vein if needed, rough chop and add to your large bowl with Langistino tails..
I use fresh pre-steamed crab claws. Just crack open and shread meat. Add to large bowl..
But, [real] canned crab meat works as well. If opting for canned - drain and carefully sift thru it for any shells..
In a pan with a lifted rack and tight fitting lid - add these ingredients to taste. Butter - White Wine - Minced Garlic - Fresh Lemon Juice - Lemon Pepper - Old Bay and bring all to a simmer. Add what you'd like and how you'd like it but don't allow your fluids to rise above your rack and touch your lobster tails. You want to steam - not boil..
Drizzle a bit of your melted sauce on top of your lobster tails and into the slits you made earlier. Steam with tight fitting lid for 7 to 8 minutes. Don't peek tho! ;0).
Pull lobster tails, de-shell and rough chop meat. I'll always use the leftover lobster butter juices for a quick, simple steamed Baby Ukon Gold Potato, white onion and green pepper dish. Waste not want not right?.
Use 12" Leidenheimer loaves if you want an authentic NOLA Po Boy. Be sure to lightly toast them! 😆.
Simply place seafood atop crispy butter leaf lettuce and French buns. Also, serve with hot sauce and chilled pickles to the side..
If opting to put your seafood mixture on toasted bagles - simply toast and smear cream cheese at base..
Add a piece of butter leaf lettuce - add seafood mixture with a squeeze of lemon - then another piece of lettuce to keep your bread nice and crunchy!.
Viola!.
Quite possibly the BEST chilled pickles out there! They're firm and crazy delicious! You'll only find them in your refrigerated isle of your local chain supermarket..
Enjoy this tiny extra rich little taste of NOLA y'all!.

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