Hey Leah, great smoke!
And sorry if I missed this if you answered, but did you throw it on the smoker alive?
Well, I guess we'll see if there are any PETA members on this site!
I wonder if there's a faster way to dispose of the big guy without compromising the integrity of the smoke. Quick knife through the brain?
Either way, this just got jumped to the top of the to-do list for a special meal! Thanks for sharing!
Hi Mike. When grilling lobster, I do that and slice them in half and grill the halves. I find when smoking them, that placing the fresh lobster on in tact and without any slicing is best.
In any event, enjoy!!!
Cheers! - Leah
Thank you Brooksy! And v8trdude too!
Yes, when it comes to lobster, (and papayas, which I eat every morning), I like them to be enormous!
I'm glad you enjoyed this!
Sounds like you both have had your fair share of lovely crustaceans too!
Happy midweeek!!!!!!!!!! Cheers! - Leah
That lobster looks amazing! No doubt a slow death for the poor thing. LOL You've inspired me to try smoking some dungeness crabs which are far more common here in the NW. One question, what is the tomalley? I'm guessing it's a part that I would have otherwise threw out and not know what I was missing which is why I ask.
Thank you Mutterback!
The tomalley, is the luscious green mousse textured loveliness in the center (creamy & dreamy picture here) and when it is SMOKED, it is out of this world! Enjoy!
Cheers! - Leah