To make this lobster po-boy, put 1 bottle of Back Forty Beer Co.'s Truck Stop Honey Brown Ale in a pot, add all aromatics, cup of brown sugar and 1 cup agave nectar. Bring to a soft boil.
Add Vidalia onions and slow cook for 8 minutes, remove and cool off immediately.
For Po-boy, it would be easier if you purchase pre-mixed tempura batter mix, follow directions. However substitute 2 cups of liquid with Naked Pig Pale Ale.
Remove shell from lobster and clean throughly. Dust the lobster in seasoned flour (salt and pepper) and place in batter. Fry in a fryer at 350°F for 7 minutes, remove and place on top of paper towel to remove excess oil.
For soy honey glaze , add honey, agave and soy to a small pan and bring to a boil. Set aside.
For wasabi mayo, add wasabi powder to mayo and mix.
Toast french bread until crispy, spread wasabi mayo, and place lobster on bun, drizzle glaze over the lobster and top with baby greens and pickled ginger.
Serve with poached Vidalia onion and enjoy with a cold Truck Stop Honey Brown or Naked Pig Pale Ale.
Each year, Allagash Brewing Co. holds a cooking contest at the Institute for Culinary Education in New York as a way to further the awareness of both pairing and cooking fine foods with beers like Allagash. This recipe for pork tenderloin with a reduction of apples, sage, and Allagash Curieux, comes to us by way of ICE student Jonathan Adler, winner of 2009 contest.
Steamed mussels are delicious any time of year, and Chef Seth Lassak from Wolf's Ridge Brewing in Columbus shares one of his favorite ways to bring beer into the picture.
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