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.
