Lobster is delicious. What else is delicious? Perfectly battered and fried seafood. So why not go nuts with our lobster tails and take a break from dunking them in butter. This super crispy and thin beer batter is perfect for lobster tails because it will cook quickly and not overcook the lobster inside. Serving these lobster skewers drizzled with lemon-dill dipping sauce and fresh scallions and you will forget all about drawn butter for awhile.
Beer/Wine Pairing: Wheat beers and light ales. Crisp and light white wines as the key here. Unoaked Chardonnays, Rieslings, Viognier, and Pinot Gris
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
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
