Lobster po’ boy recipe
 A po' boy is a sandwich that hails from Louisiana. It usually contains fried seafood and a spicy creamy sauce wrapped up in a fresh baguette or hot dog roll. Andi Oliver fills hers with deep-fried lobster in a light crisp batter. 115g/4oz mayonnaise1 lemon, zest and juice only1 tbsp ketchup ½ tsp paprika ½ tsp cayenne pepper 1 large pickle, finely chopped with splash of pickle juice 115g/4oz mayonnaise 1 lemon, zest and juice only 1 tbsp ketchup ½ tsp paprika ½ tsp cayenne pepper 1 large pickle, finely chopped with splash of pickle juice 1 carrot, peeled and grated50ml/2fl oz apple cider vinegar 1 tsp caster sugar pinch salt 1 carrot, peeled and grated 50ml/2fl oz apple cider vinegar 1 tsp caster sugar pinch salt 100g/3½oz cornflour120g/4oz plain flour10g/⅓oz thyme, leaves picked20g/⅔oz parsley, finely chopped1 tbsp dried garlic powder100ml/3½fl oz ice-cold water 200g/7oz panko breadcrumbs 2 lobster tails, shells removed, deveined, meat cut into roughly 2.5cm/1in pieces vegetable oil, for deep frying½ tbsp all-purpose seasoning 4 all-butter brioche hot dog buns2 tbsp green seasoning, to serve (optional)salt and freshly ground black pepper 100g/3½oz cornflour 120g/4oz plain flour 10g/⅓oz thyme, leaves picked 20g/⅔oz parsley, finely chopped 1 tbsp dried garlic powder 100ml/3½fl oz ice-cold water 200g/7oz panko breadcrumbs 2 lobster tails, shells removed, deveined, meat cut into roughly 2.5cm/1in pieces vegetable oil, for deep frying ½ tbsp all-purpose seasoning 4 all-butter brioche hot dog buns 2 tbsp green seasoning, to serve (optional) 2 tbsp green seasoning, to serve (optional) salt and freshly ground black pepper Method For the New Orleans remoulade sauce, mix all the ingredients in a bowl. Let it sit for 1 hour for the flavors to combine. For the pickled carrots, mix all the ingredients together and let them sit for 20 minutes before serving.In a bowl, mix the cornflour, plain flour, thyme leaves, parsley, garlic and water together to form a batter. Season with a pinch of salt and pepper.Put the breadcrumbs in a shallow dish or tray. Dredge the lobster meat in the batter, then coat in breadcrumbs.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. You can roughly test the temperature by dropping a cube of bread into the oil; it should turn brown in one minute. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Deep fry the lobster for about 3 minutes or until golden-brown and crisp. Carefully remove using a slotted spoon and drain on kitchen paper. Season with all-purpose seasoning.To serve, cut open the hot dog buns and add the remoulade sauce and pickled carrots. Top with a few pieces of lobster and a drizzle of green seasoning, if using. For the New Orleans remoulade sauce, mix all the ingredients in a bowl. Let it sit for 1 hour for the flavors to combine. For the New Orleans remoulade sauce, mix all the ingredients in a bowl. Let it sit for 1 hour for the flavors to combine. For the pickled carrots, mix all the ingredients together and let them sit for 20 minutes before serving. For the pickled carrots, mix all the ingredients together and let them sit for 20 minutes before serving. In a bowl, mix the cornflour, plain flour, thyme leaves, parsley, garlic and water together to form a batter. Season with a pinch of salt and pepper. In a bowl, mix the cornflour, plain flour, thyme leaves, parsley, garlic and water together to form a batter. Season with a pinch of salt and pepper. Put the breadcrumbs in a shallow dish or tray. Dredge the lobster meat in the batter, then coat in breadcrumbs. Put the breadcrumbs in a shallow dish or tray. Dredge the lobster meat in the batter, then coat in breadcrumbs. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. You can roughly test the temperature by dropping a cube of bread into the oil; it should turn brown in one minute. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. You can roughly test the temperature by dropping a cube of bread into the oil; it should turn brown in one minute. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Deep fry the lobster for about 3 minutes or until golden-brown and crisp. Carefully remove using a slotted spoon and drain on kitchen paper. Season with all-purpose seasoning. Deep fry the lobster for about 3 minutes or until golden-brown and crisp. Carefully remove using a slotted spoon and drain on kitchen paper. Season with all-purpose seasoning. To serve, cut open the hot dog buns and add the remoulade sauce and pickled carrots. Top with a few pieces of lobster and a drizzle of green seasoning, if using. To serve, cut open the hot dog buns and add the remoulade sauce and pickled carrots. Top with a few pieces of lobster and a drizzle of green seasoning, if using.