Lobster Po' Boy

Ingredients

• 4  club rolls 
• 2 tablespoons dijon mustard 
• 2  eggs beaten
• 2 tablespoons garlic powder 
• 0.5 teaspoon garlic salt 
• 1.5 tablespoons horseradish 
• 1 teaspoon hot sauce 
• 1.5 teaspoons hot sauce 
• 4 servings kosher salt and pepper black freshly ground
• 4  lobster tail pieces frozen thawed halved lengthwise
• 1.5 cups mayonnaise 
• 1 cup milk 
• 1 tablespoon paprika 
• 0.3 cup parsley leaves finely chopped
• 1 tablespoon neely's seasoning 
• 1 cup self-rising flour 
• 4 servings tomatoes sliced
• 2 tablespoons citrus champagne vinegar 
• 1 tablespoon worcestershire sauce 
• 1 cup cornmeal yellow
• 1 tablespoon mustard yellow
• 1.5 tablespoons mustard yellow

Equipment

• bowl
• paper towels
• whisk

Directions

1. Preheat deep-fryer to 375 degrees F.
2. In a shallow dish, mix together cornmeal, flour, Neely's Seasoning and garlic powder. In a second bowl whisk together eggs, milk, hot sauce and both mustards.
3. Season the lobster with salt and pepper. Dredge lobster in egg wash and then through breading and gently place in deep-fryer and cook for 5 to 7 minutes until crispy and golden.
4. Remove from fryer and drain on paper towels.
5. Place on rolls with sliced tomato and serve with Remoulade Sauce.
6. In a small bowl, mix together all ingredients until well combined. Chill and reserve.