Fried Lobster Po Boy Burgers

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What’s not to love about savory lobster combined with an all-American burger? Show off your summer grilling skills with this Fried Lobster Po Boy Burger recipe.

A Po Boy is a traditional sandwich from Louisiana, served on New Orleans French Bread that has a crispy crust but is fluffy in the center. It usually has meat on it, such as roast beef or fried seafood like shrimp, crawfish, fish, oysters or crab.

This Po Boy burger recipe use a French brioche burger bun. A brioche bun is a French sweet bun in the category viennoiserie, which means “from Vienna”, like a croissant or pain au raisins. It is fluffy too – like the New Orleans French Bread – because it has to proof twice (rest two times to allow yeast to rise).


A remoulade is a condiment or dipping sauce similar to tartar sauce. Chef Thomas Keller says, “Louisiana remoulades, like those found in New Orleans, incorporate African Creole and Cajun influences to create a tangy, iconic sauce. Louisiana-style remoulade may be made with a base of mayonnaise or oil, and typically includes stone-ground or Creole mustard, along with green onions, celery, and parsley. Most Louisiana remoulade recipes also add acid with lemon juice, and impart heat via cayenne pepper or a splash of hot sauce.”

If the potato chip & Japanese panko crumbs aren’t your thing for the lobster tails, try the Louisiana Fish Fry Mix.

For a juicy burger, use ground beef with an 80/20 fat ratio. (For more information on the best ground beef for burgers see How to BBQ Burgers to Perfection Every Time.)

Fried Lobster Po Boy Burgers

Pimento Remoulade:

  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons minced pimentos
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced bread and butter pickles
  • 1 pepperoncino, seeded and minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 3 dashes hot sauce (optional)
  • kosher salt, to taste

Fried Lobster Tails:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 large egg
  • 1 tablespoon water
  • 2 dashes hot sauce
  • 1/4 cup potato chips, finely blended in food processor
  • 1/3 cup panko breadcrumbs
  • 1 tablespoon minced flat leaf Italian parsley
  • 2 Omaha Steaks Cold Water Lobster Tails (5 ounces each), thawed with shells removed


  • 1 pound Omaha Steaks Premium Ground Beef
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, at room temperature
  • 2 brioche buns
  • 2 slices yellow cheddar cheese
  • 3 leaves romaine lettuce, shredded

To make pimento remoulade:

  1. In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well-incorporated. Season with salt, to taste.
  2. Taste to see how how it is, and add another dash of hot sauce if required.

To make fried lobster tails:

  1. Preheat grill to 400 F and add oil to 10-inch cast-iron pan, about 1/2-inch deep.
  2. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well-incorporated. Set aside.
  3. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
  4. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well-incorporated. Set aside.
  5. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
  6. Toss halved lobster tails in flour mixture first, egg mixture second and potato chip mixture third, coating thoroughly.
  7. Fry lobster tails 3-4 minutes on each side until golden-brown and cooked through. Close grill lid between flipping.

To make cheeseburgers:

  1. Preheat grill to 450 F using direct heat. Form ground beef into two 1/2-pound patties, each about 1/2-inch thick.
  2. Using thumb, make dimple in center of each patty to help cook evenly.
  3. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut-side of buns.
  4. Grill burgers 4-5 minutes per side for medium doneness.
  5. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut-sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.

To assemble:

  1. Place desired amount of remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
Burgers, Lobster

Info about Po Boy sandwiches from Wikipedia.

Info about brioche buns from Spoon University.

Photo and recipe courtesy of Omaha Steaks Executive Chef David Rose

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