Fried Lobster Po Boy Cheeseburger

Fried Lobster Po Boy Cheeseburger

Get ready to chow down on an Aussie-inspired masterpiece—crispy Omaha Steaks Cold Water Lobster Tails, cheesy burgers, and a kickin' Pimento Remoulade, all tucked between toasted brioche buns, making for one seriously messy and seriously delicious feast.


  • 2 Omaha Steaks Cold Water Lobster Tails
  • 1 lb. Omaha Steaks Premium Ground Beef
  • ½ tsp kosher salt (separated)
  • ½ tsp pepper (separated)
  • Vegetable oil
  • ¼ cup favourite potato chips
  • ⅓ cup panko breadcrumbs
  • 1 tbsp Italian parsley
  • ½ cup all-purpose flour
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • 1 large egg
  • 1 tbsp water
  • 2 dashes Tabasco® sauce
  • 2 cheddar cheese slices
  • 3 romaine leaves, shredded
  • Brioche buns


  • Cast iron skillet
  • Food processor


Set the EGG for indirect cooking with a convEGGtor at 204°C with the cast iron skillet filled ½” deep with vegetable oil in the EGG to preheat.

Blend together potato chips, panko breadcrumbs, and parsley in a food processor and set aside. In a bowl, whisk together flour, salt, pepper, garlic powder, and paprika until well incorporated and set aside. In a separate bowl, whisk together egg, water, and Tabasco® sauce and set aside.

Cut lobster tails in half and remove lobster meat, season with ¼ tsp kosher salt and ¼ tsp pepper. Toss the lobster meat in the flour mixture, then in the egg mixture and coat thoroughly with the potato chip mixture. Place the lobster tails into the hot cast iron skillet and fry for 3-4 minutes on each side until golden brown and cooked through. Remove from the oil and place on a paper towel.

Set the EGG for direct cooking without a convEGGtor at 204°C.

Divide ground beef in half and form into two ½ lb. patties; about ½” in thickness. A burger tip is to use your thumb and make a dimple halfway down the middle of the burger patty, which will help the burger shrink less. Season with salt and pepper on both sides of the burger and place on the EGG. Grill for 4 to 5 minutes on each side for medium doneness. Add the cheese on the burger and allow melting. Remove the burgers from the EGG. Place the buns on the EGG and grill for 20 to 30 seconds until buns are toasted.

To assemble the buns, smear the remoulade on the top and bottom bun. Place the cheeseburger on the bottom bun and top with 2 fried lobster tails. Add the shredded romaine lettuce on top of the lobster tails and top with the bun. Enjoy and get messy!

Pimento Remoulade Ingredients:

  • ½ cup mayonnaise
  • 1 ½ tbsp minced pimento
  • 1 tbsp Dijon mustard
  • 1 tbsp minced bread and butter pickles
  • 1 pepperoncini, seeded and minced
  • ¼ tsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp pepper
  • 1 tbsp squeezed lemon juice
  • 3 dashes hot sauce
  • Kosher salt to taste

Pimento Remoulade Instructions: Mix all the ingredients together and set aside until ready to use.

Leave a comment

All comments are moderated before being published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.