Truck Stop Honey Brown Ale Poached Baby Vidalia Onion Bulbs and Honey Glazed Tempura Lobster PoboyBy Leonardo Maurelli III
- Recipe TypeAppetizer
- Prep Timeminimal
- Yield12 people
These delicious Sweet Southern onions are poached in a phenomenal honey brown ale and paired with a southern classic , the Poboy!!!!
- 12 oz.bottle Truck Stop Honey Brown Ale 1 cup brown sugar 1 cup agave Nectar 5 ea star anise 1 tbs allspice 12 bulbs of baby vidalia onions 8 oz lobster tail 1 oz pickled ginger 1/2 cup organic honey 1 cup soy sauce 1/2 cup agave nectar 1 tbs mayo 1 tsp wasabi
- For Poaching Liquid:
- Put 1 bottle of 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 immediatley. For Poboy, it would be easier if you purchase pre-mixed tempura batter mix, follow directions. However substitute 2 cups of liquid with Naked Pig Ale. Remove shell from lobster, and clean throughly. Dust the lobster in seasoned flour (S&P) and place in batter. Fry in a fryer @ 350 for 7 minutes , remove and place ontop 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 vidali onion and Enjoy with a cold Truck Stop Honey or Naked Pig Ale!!