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

  • Recipe TypeAppetizer
  • Prep Timeminimal
  • Yield12

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


    • 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


  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.