Popcorn Lobster with Creamy Lager-Mustard Sauce
Inspired by “popcorn” shrimp, these crispy little fried Maine lobster bites make for a next-level snackable and indulgent appetizer. A quick 1-minute boil makes removing the lobsters’ shell a bit easier and the double breading action—with a light, crispy tempura batter followed by panko breadcrumbs—insure an incredible crunch factor. Paired with a tangy beer and mustard dip, they’re the ultimate beachside snack. Maine New Shell Lobster is harvested during peak season in Maine (roughly late June – early November) when lobsters shed their old shells and grow new shells. Gulf of Maine seawater fills the newly formed shell and naturally “marinates” the meat, creating an intense and more “lobster-y” flavor. New Shell is more tender, delicately textured lobster meat. The thinner shell even makes the lobsters easy to crack, pick and eat by hand.