Beer/Wine Pairing: Wheat beers and light ales. Crisp and light white wines as the key here. Unoaked Chardonnays, Rieslings, Viognier, and Pinot Gris
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INGREDIENTS
For the Maine Event
- Lobster tail meat, split into ¼ lengthwise: 2 tails, totaling 8 skewers
- Best Damn Beer Batter: 1 batch
- Vegetable oil for frying
- Lemon-Dill Dipper Sauce: 1 batch
- Scallions, finely sliced: 2 ea
- Paprika: Pinch for dusting
- Wooden Skewers: 8 ea
- FGBP: t.t.
For the Batter
- Cake flour: 1 ¾ cup
- Salt: 1.5 tsp
- Baking powder: 1 tsp
- Beer: 8 oz
- Vodka (minimally 80 proof): 1 oz
For the Sauce
- Mayonnaise ¼ cup:
- Lemon juice: 1 tsp
- Fresh Dill, finely chopped: 1 tsp
- Dill Pickle, minced: 2 Tbsp
- Cayenne pepper: tiny dash
- FGBP: t.t.
- Sugar: tiny pinch
PREPARATION
For the Sauce
- Combine all ingredients in a small bowl until fully incorporated.
- Taste and adjust with salt and freshly ground black pepper.
- Refrigerate for 30 minutes before using.
For the Batter
- Combine the beer and vodka in a large bowl.
- Combine the dry ingredients in a separate bowl.
- Whisk dry ingredients into the wet ingredients until fully combined.
- Use within 2 hours.
For the Maine Event
- Soak skewers in water for a few minutes while you set up.
- In a high walled pot add 2 inches of oil or enough to cover the Lobster skewers while frying.
- Turn the heat on medium high and heat until the oil is 350F.
- While the oil is heating up prepare the lobster and skewer lengthwise from the thin end first.
- Lightly flour the skewers and then dunk them into the best damn beer batter until coated.
- Carefully add the battered skewers into the hot oil and cook until the crust is golden brown and crispy and the fish is warmed through.
- Carefully remove from the heat and season with sea salt, drizzle with lemon-dill sauce, sprinkle with scallions and lightly dust with paprika.
