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Fried lobster po boy cheeseburger with 1/2 pound all-beef grilled burger patties and yellow cheese on toasted brioche buns
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Fried Lobster Po' Boy Cheeseburger

When you’re craving the authentic flavors of New Orleans, this Fried Lobster Po' Boy Cheeseburger is the ticket.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Keyword: Fried Lobster Po' Cheeseburger
Servings: 2 servings
Author: Chef David Rose

Ingredients

Pimento Remoulade

  • 1/2 cup mayonnaise
  • 1.5 tablespoon minced pimento
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced bread and butter pickles
  • 1 pepperoncini, seeded and minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 3 dashes hot sauce
  • Kosher salt

Fried Lobster Tails

Fried Lobster Tail Breading

  • 1/4 cup favorite potato chips
  • 1/3 cup panko breadcrumbs Japanese breadcrumbs
  • 1 tablespoon Italian parsley
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 large egg
  • 1 tablespoon water
  • 2 dashes Tabasco sauce
  • Ingredients

Cheeseburger

Instructions

Pimento Remoulade

  • In a small bowl mix all ingredients until well incorporated, season to taste with salt

Fried Lobster Tails

  • Preheat egg to 400°F, add oil to 10” handleless cast iron pan about 1/2” deep.
  • In a food processor, add potato chips, panko bread crumbs, and parsley. Blend until fully incorporated and finely blended, set aside.
  • In a medium sized bowl whisk together flour, salt, pepper, garlic powder, and paprika until well incorporated, set aside.
  • In a medium bowl whisk together egg, water and tabasco sauce, set aside.
  • Cut lobster tails in half, and remove lobster meat, season with ¼ tsp. kosher salt & 1/4 tsp. black pepper.
  • Toss lobster meat in flour mixture first, then egg mixture, and then toss thoroughly with potato chip/breadcrumb mixture.
  • Place cast iron on mini max EGG; wait until oil is shimmering and hot, and then fry lobster tails 3 to 4 mins on each side until golden brown and cooked through; close EGG lid after each time you flip lobster tails.

Cheeseburger

  • Preheat EGG to 450° F direct heat.
  • Divide ground beef in half, and form into two 1/2 LB patties, about 1/2” in thickness. Use your thumb and make a dimple halfway down the burger patty; this will help the burger shrink less. (Skip this step if using PureGround™Filet Mignon Burgers).
  • Heavily season with salt and pepper on both sides of the burger.
  • Place burgers on EGG and grill for 4 to 5 mins on each side for medium doneness; grill longer if the desired temperature is higher.
  • Add one slice of cheddar cheese on each burger, close EGG lid and melt for about 30 seconds.

Toasted bun

  • Pre heat EGG to 450° direct heat. Spread 1 T of butter on each side of the bun, and place on EGG. Toast about 20 to 30 seconds until buns are well toasted. Careful not to burn.

Assembly:

  • Place desired amount of remoulade on top and bottom bun.
  • Place cheeseburger on bottom bun
  • Top with 2 lobster fried tail halves on each burger.
  • Place a small handful of shredded romaine lettuce on top of lobster tails.
  • Top with bun.