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On the Brewday for Of the Sea we ceremoniously cokked lobsters in the kettle, pulling them our and using the flesh for lobster rolls at our staff lunch before roasting the shells and throwing them back into the boil to add richness, salinity and body to the finished beer. The same process was repeated with cockles and seaweed. Of the Sea is also spiced with safron and star anise alongside a variety of sea herbs.
Lobster bisque would be the obvious choice however the two loose each other. Better use is to complement other seafood dishes such as garlic prawns where the spices pair well with additional fishy flavours. Alternatively aim for a contrast, pairing with a well hung steak to bring a whole new meaning to surf n turf !