Last night, I found myself with a sale on lobster tails at my local market so I decided to really make it feel like summer and cook up some lobster po' boys. Inspired by the beer-steamed clambake we had last month, I steamed the lobster tails in a lovely local ale before adding the dressing and toppings. The beer adds a nice rich and slightly sweet flavor to the crustacean.

You'll need:
{serves 2}
– 4 frozen lobster tails

– 12oz. bottle of beer {I used a pale ale}

– a bulb of garlic and/or one yellow onion
{I used garlic because I ran out of onions}
– dense rolls {like french or potato bread}
– fingerling potatoes {optional}

– mayonaisse

– dijon mustard

– relish

– tabasco sauce

– salt & pepper

Here's how:

– Bring one bottle of beer, one cup of water, chopped onion and/or garlic, optional fingerlings, and a sprinkling of salt to a boil.

– Add the lobster tails, lower the heat, and simmer for 10-15 minutes. {The tails should be red and curved when they're done. Steam for 7-10 minutes if not frozen.}

– Remove tails from broth pot, let cool for a few minutes, then remove meat and chop into 1/2'-1" size chunks.

– Put chopped lobster in a bowl and add approximately: 2 tablespoons of mayonaisse, 1 teaspoon of dijon mustard, 1 teaspoon of relish, a few shakes of tabasco, sprinking of salt and pepper. Since the amount of meat will vary based on your lobster tail size, add additional quantity as needed and to taste.

– Finally, you can also add some chopped potatoes into the mix {as I did because my lobster tails were small and it needed more substance}. Or serve the potatoes as a side dish with some grilled corn or a side salad. Enjoy!

{photos and recipe by Oh Joy}