Drunken Lobster Tail Skewers

A shot and a beer for the lobster...

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

  1. Combine all ingredients in a small bowl until fully incorporated.
  2. Taste and adjust with salt and freshly ground black pepper.
  3. Refrigerate for 30 minutes before using.

For the Batter

  1. Combine the beer and vodka in a large bowl.
  2. Combine the dry ingredients in a separate bowl.
  3. Whisk dry ingredients into the wet ingredients until fully combined.
  4. Use within 2 hours.

For the Maine Event

  1. Soak skewers in water for a few minutes while you set up.
  2. In a high walled pot add 2 inches of oil or enough to cover the Lobster skewers while frying.
  3. Turn the heat on medium high and heat until the oil is 350F.
  4. While the oil is heating up prepare the lobster and skewer lengthwise from the thin end first.
  5. Lightly flour the skewers and then dunk them into the best damn beer batter until coated.
  6. 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.
  7. Carefully remove from the heat and season with sea salt, drizzle with lemon-dill sauce, sprinkle with scallions and lightly dust with paprika.
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