A nice bottle of wine always goes with lobster but for a more laid back vibe you have to grab a beer. Chef David Burke took that way of thinking one step further by boiling lobster in Sam Adams Summer Ale. The crisp wheat taste of the ale combined with the addition of cayenne pepper, pickling spice, tabasco sauce and garlic enhance the lobster.
Lobster Boiled in Samuel Adams Summer Ale and Spices
Recipe by Chef David Burke
2 live lobsters, about 1 lb. each
2 cups water
2 Bottles of Samuel Adams Summer Ale (12 oz.)
2 bay leaves
1 tsp. cayenne pepper
3 tbsp. pickling spice
6 drops Tabasco sauce
1 head of garlic, left whole
Bring all ingredients, except the lobsters, to a boil in a 6-quart stockpot. Boil for 10 minutes, then add the lobsters.
After the liquid returns to a boil, boil for an additional 5-7 minutes until the lobsters are bright red and cooked.
Remove the lobsters and let them cool to room temperature or refrigerate. Serve on platters and enjoy!