Recipes

Truck Stop Honey Brown Ale Poached Baby Vidalia Onion Bulbs and Honey Glazed Tempura Lobster Poboy

By Leonardo Maurelli III
  • Meal: Appetizer
  • Seasonality: Summer
  • Difficulty: Moderate
  • Serves: 12 people
  • Time: minimal
  • Beer Style: Brown Ale
  • Brewery: The Hotel at Auburn University and Dixon Conference Center
 

These delicious Sweet Southern onions are poached in a phenomenal honey brown ale and paired with a southern classic , the Poboy!!!!

Ingredients

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

 

 

 

Directions

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!!