Link to article
Brown Ale Poached Vidalia Onion and Honey Tempura Lobster Po-Boy

Course: Appetizer | Beer Style: Brown Ale

Brown Ale-Poached Vidalia Onion and Honey Tempura Lobster Po-Boy

Brown ale-poached Vidalia onion and honey tempura lobster po-boy made with Back Forty Beer Co.'s Truck Stop Honey Brown Ale.

Share Post

Prep Time: minimal | Yield: 12

Ingredients

  • 12 oz.bottle Truck Stop Honey Brown Ale
  • 1 cup brown sugar
  • 1 cup agave Nectar
  • 5 ea star anise
  • 1 Tbsp 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 Tbsp mayo
  • 1 tsp wasabi

Directions

  1. 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.
  2. Add Vidalia onions and slow cook for 8 minutes, remove and cool off immediately.
  3. 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.
  4. 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.
  5. For soy honey glaze , add honey, agave and soy to a small pan and bring to a boil. Set aside.
  6. For wasabi mayo, add wasabi powder to mayo and mix.
  7. 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.
  8. Serve with poached Vidalia onion and enjoy with a cold Truck Stop Honey Brown or Naked Pig Pale Ale.

Suggested Recipes

Link to article
stout meatballs and tomato sauce

Entree

March 9, 2020

Stout Infused Meatballs and Tomato Sauce

March 9, 2020

Hearty meatballs and homemade tomato sauce gain depth of flavor with a tipple of dark beer. Stout--with its soft hop character, round mouthfeel and pronounced malt backbone--is an excellent tool to have on hand for grounding a dish, both tempering the acidity of a bright tomato sauce and balancing the savory juiciness of good ground beef. I like to cook with a dry, Irish-style stout with black-olive notes, like the Boston Irish Stout from Harpoon Brewery. This isn't the time for high-octane imperial stouts or anything described as "coffee," "chocolate," or "oatmeal." Save those stouts for baking.

Read More