Festive foods take on new meaning when made with serious beer. And who doesn’t like a New England Lobster Roll, especially when it’s made with the right India Pale Ale?
This recipe, which comes our way from the Beer Institute, a national trade organization that advocates for big and small brewers, was created for them by Chef Laurent Aubel.
And we used Firestone Walker Hopnosis IPA, a 6.7% ABV India Pale Ale that is brewed with Cryo Hops® pellets and dry-hopped with US and New Zealand varieties, creating an explosion of tropical fruit flavors including mango, passionfruit, white grape and lychee.
“Cryo Hops® are the most innovative, in-demand hops available. They are made by collecting the concentrated lupulin from whole-leaf hops, which contain all of the resins for bitterness and aromatic oils,” said Firestone Walker Brewmaster Matt Brynildson.
And those intense hop notes really inform Chef Laurent Aubel’s tasty recipe…
So let’s do this!
New England Lobster Roll with Hopnosis IPA
- 6 New England style buns
- 3 fresh lobsters
- 2 baby gem lettuce washed and sliced finely
- 1 cup mayonnaise
- 1 lemon, juiced
- 1 celery stalk, diced
- 1 green apple, diced
- 1 tsp. Old Bay
- 4 bottles of IPA
- 1 onion, peeled and chopped
- Salt and pepper
In a large stockpot over medium-high heat, bring beer and chopped onions to a boil. Add the lobsters head first into the pot and cover. Return beer to a low-boil and steam lobsters for approximately 7-8 minutes per pound. Lobsters will be bright red when done.
Remove lobsters and put them in ice water. Remove the meat and cut into bit sized pieces.
In a separate bowl, combine celery, apples, mayonnaise, Old Bay, and lemon juice. Slowly add in lobster until combined.
Toast the New England style buns (with butter if desired). Layer with a lettuce leaf and top with lobster mixture (sprinkle with celery salt if desired).
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(Image credits: Beer Institute & Firestone Walker)