Lobster Po’Boy Sandwich


For the *steamed Norway Lobster Tail Meat Clusters:
Lay out frozen Norway Lobster Tail Meat Clusters in a single layer on a pan. Steam for 6 minutes, or until the middle of the cluster is opaque (145°F). Strain and keep cold until use.

For the po-boy:
Bread steamed Norway Lobster Tail Meat Clusters by dipping them into beaten egg and toss with seasoned breadcrumbs. Fry breaded clusters in a deep fryer at 350°F until golden brown. Drain on paper towel to remove excess oil. Slice a baguette in half lengthwise and spread mayonnaise on the bottom. Stuff the baguette with shredded iceberg lettuce, sliced tomatoes and breaded Norway Lobster Tail Meat Clusters. Drizzle heavily with Po-boy sauce and serve.

Serves 1 as an entrée

View the Clearwater website as

Foodservice Retail Investor Why do we ask?