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
