Soy Honey-Marinated Samuel Adams Boston Lager Cuts with Lobster Dumplings
Yield: Serves 4
- In a large bowl, combine the soy sauce, beer, and honey.
- Lay the steaks in a shallow glass, ceramic, or rigid plastic dish and pour the marinade over the meat. Turn the steaks to coat it on both sides, cover, and refrigerate for 12 hours or overnight. Turn the steaks a few times during marinating. Alternatively, put the steaks in a sturdy, zipped plastic bag, add the marinade and move the meat in the bag to coat it well.
- To make the dumplings: Fill a pot with a tight-fitting lid and large enough to hold the lobster about halfway with water. Add the salt and bring to a boil over high heat. When the water comes to a rolling boil, plunge the lobster head first in to the water. Cover and let the lobster cook for 12 to 15 minutes or until the shell turns bright red.
- Lift the lobster from the pot with tongs and submerge it in a large bowl filled with water and ice cubes. Let the lobster cool for a few minutes. Lay the lobster upside down on a work surface and split the tail lengthwise. More liquid will escape from the carapace. Remove the meat from the lobster tail and claws and chop it. Reserve the small legs for the dumplings.
- In a food processor fitted with the metal blade, mix the meat with the cream and butter and process until nearly smooth. Transfer to a bowl, stir in the chives, and season to taste with salt and pepper .
- Lay the wonton wrappers on a work surface and spoon about ¼ cup of the lobster filling in the center of each one. Insert a leg in the center of each mound of filling. (You may not have enough legs. It doesn’t matter.) Using your fingertips, moisten the edges of the wrappers with a little water, bring the edges together and seal them closed, leaving the lobster leg partially exposed as a “handle.” As each dumpling is made, transfer it to a baking sheet spread with a layer of flour.
- Bring a pot of water to a boil over medium-high heat (you can use the same one you used for the lobster) and cook each dumpling for 2 to 3 minutes, or until it bobs to the surface of the water, softens a little, and is heated through.
- Meanwhile, prepare a charcoal or gas grill so that it is medium hot. Or heat the broiler.
- Lift the steaks from the marinade and let any excess drip back into the dish. Pat the steaks dry with paper towels and season them with salt and pepper. Grill for about 5 minutes on each side for medium-rare, or to your desired degree of doneness. Let the steak rest on a cutting board for about 5 minutes. Slice it crosswise against the grain.
- Serve the steaks with the dumplings and the Asian slaw on the side.
- Serves 4
- Boston Lager Steak Cuts:
- 3 cups soy sauce
- 12 ounces (1 1/2 cups) Samuel Adams Boston Lager
- 1/2 cup honey
- 4 Boston Lager cuts or strip steaks (each about 6 ounces)
- About 1 tablespoon salt
- 1 1/2 pound live lobster
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh chives
- Kosher salt and freshly ground black pepper
- 16 wonton wrappers
- All-purpose flour