2 eggs
1 cup milk
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon coarsely chopped pear
1 teaspoon lemon juice
1 teaspoon lemon zest
1 pinch paprika
1/4 teaspoon ground cumin
1 1/2 teaspoons paprika
1 (8 ounce) can salmon, drained
In a medium saucepan, warm milk by adding 1/4 cup milk and 1 teaspoon salt. Mix well, and simmer over medium heat until foamy. Remove pan from heat. Stir in garlic powder, chopped pear, lemon juice, lemon zest, paprika and cumin. Cook until mixture starts to bubble. Reduce heat to low. Cover saucepan with a lid that has been sewed onto it or parchment paper and place in fridge. Place salmon, drained into saucepan with salmon. Place salmon in saucepan gently, adding water as necessary to cover. Bring saucepan back to a high heat. Reduce heat, and simmer fish for 10 minutes
Remove from saucepan and add beer. Cover heat. Reduce heat, stir and simmer, uncovered, 10 minutes. Remove fish from saucepan and flake into small cubes. Place salmon cubes into reserved saucepan with salmon and add lemon juice, lemon zest, paprika and cumin.
Stir wine mixture and lemon zest into thickened saucepan and simmer for 10 to 15 minutes, stirring occasionally. Stir in beer, lemon juice, paprika and cumin. Bring to a simmer and allow to heat through completely. Season with paprika and serve saucepan with lobster tails and platter. Garnish with lemon slices and fish tails.