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Before you jump to Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are unable to change things for the better without everyone’s active involvement. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. The cooking area is a good place to start saving energy by going more green.

Start with replacing the bulbs. This will go beyond the kitchen, but that is okay. Compact fluorescent lightbulbs are generally energy-savers, and you should use them in place of incandescent lights. Although costing a little more initially, these types of bulbs last as long as ten of the traditional type as well as using a lot less energy. One of the advantages is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will certainly end up at a landfill site. You also have to get the routine of turning off the lights when there is nobody in a place. In the kitchen is where you’ll regularly discover members of a family, and often the lights are not turned off until the last person goes to bed. And it’s not restricted to the kitchen, it goes on in other parts of the house at the same time. Make a routine of having the lights on only when they are necessary, and you’ll be astonished at the amount of electricity you save.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is actually something we can all accomplish, without difficulty. Typically, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to mike's new orleans lobster, shrimp & crab meat po boys recipe. You can have mike's new orleans lobster, shrimp & crab meat po boys using 27 ingredients and 16 steps. Here is how you do that.

The ingredients needed to cook Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:

1. Provide ● For The Seafood
2. Get Raw Rock Lobster Tails [steamed & rough chopped]
3. Take Pre-steamed Langistino Lobster Tails [rough chopped]
4. Take Pre-steamed Jumbo Shrimp [rough chopped]
5. Take Pre-steamed Lump Crab Meat [de-shelled]
6. Get ● For The Fresh Crispy Breads
7. Take Leidenheimer 12" Bread Loaves [halved - sliced]
8. Provide LG Onion Or Garlic Bagles [toasted - optional]
9. Provide ● For The Creamy Seafood Mixture
10. Provide Heavy Cream
11. Use Fresh Chopoed Chives
12. Get Real Mayonnaise [or more]
13. Use Old Bay Seasoning [or more]
14. You need Lemon Pepper [or more]
15. Get Lemon Juice
16. Get LG Stalks Celery [fine minced]
17. Take Celery Salt
18. Provide Fresh Chopped Parsley
19. Provide Claussens Dill Pickle Halves [minced]
20. Prepare ● For The Garnishments [optional]
21. Prepare Paprika
22. Use Capers
23. Get Philadelphia Cream Cheese
24. Prepare Fresh Lemon Wedges
25. Prepare Fresh Crispy Butter Lettuce Leaves
26. Provide Claussens Dill Pickle Halves
27. Take Salt & Vinegar Chips

Instructions to make Mike's New Orleans Lobster, Shrimp & Crab Meat Po Boys:

1. Presteamed Langistino Lobster Tails pictured. Rinse, rough chop and add to a large bowl.
2. 1 lb raw Rock Lobster pictured. Rinse and set to the side. Prepare to steam them later.
3. Cut lobsters down the middle of the upper shell with sharp kitchen shears.
4. 1 lb Pre-steamed Jumbo Shrimp. Rinse, de-shell, de-vein if needed, rough chop and add to your large bowl with Langistino tails.
5. I use fresh pre-steamed crab claws. Just crack open and shread meat. Add to large bowl.
6. But, [real] canned crab meat works as well. If opting for canned - drain and carefully sift thru it for any shells.
7. 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.
8. 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)
9. 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?
10. Use 12" Leidenheimer loaves if you want an authentic NOLA Po Boy. Be sure to lightly toast them! 😆
11. Simply place seafood atop crispy butter leaf lettuce and French buns. Also, serve with hot sauce and chilled pickles to the side.
12. If opting to put your seafood mixture on toasted bagles - simply toast and smear cream cheese at base.
13. 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!
14. Viola!
15. 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.
16. Enjoy this tiny extra rich little taste of NOLA y'all!

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