Thank you Gary! I split this little lobster down the middle first, and rested him (shell down) on the smoker, with high heat, having just touched the meat with a little grapeseed oil first. This was just a 1.69 pound tiny guy, but that system worked well.
The big lobster, (I think there's a link to it in my signature here), that was 9 pounds, and which I smoked to layer over an enormous black rice and seafood paella (that had artichoke hearts, asparagus, snails, octopus, cuttlefish, salmon, clams, lobster meat and everything in it that I could find) was smoked as is, in its shell, without slicing open first, and THAT meat was much much better than this little one's, and tasted far more smoky and fabulous. I smoked a whole head of elephant garlic with that 9-pounder, and the smoked cloves of that were really sensational!
Next time, with lobster, I'll definitely smoke it whole, and not cut open, as to get better flavor.
In any event, nothing wrong with some red meat and potatoes! My favorite is either kangaroo or ostrich, seared black & blue and cold in the middle, with grilled purple Peruvian potatoes or red garnet yam! (Or smoked).
Meanwhile, I'm smoking simple albeit healthful cuttlefish today. And I send a wonderful "Saturday" sentiment to all!
Cheers and warm wishes, Leah