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.
The charring on this salad gives it a slightly heavier note, making it a great companion to your next grilled meal. The bacon, gorgonzola, and garlic in this dish all pair perfectly with your favorite stout.
Bust out the grill and try making these beer burgers that have a little South American flare thanks to the addition of chimichurri seasoning and American lager.
As if the delicious mix of savory spices, honey and Stout used for this leg of lamb weren't enough, its relatively short prep and cook time make it a must for your next beer-inspired meal.
Share Post