I smoked an 11.2 pound lobster today, wrapped up some smoked meat to bring to a pal; and here's what is delivered with the rest...
I used up some odds and ends which included Pablano peppers and oddly made my sauce VERY HOT once red pepper flakes and garlic and chives and black pepper were added too - and onion!
Anyway, some wheat-free brown rice spaghetti and smoked Chardonnay sea salt and avocado oil made plating pretty wonderful as well!
The smoked tomalley is creamy and warm and amazing!
Even fin and leg meat existed at this size!
The other meat was soft and succulent and it all was a treat!
Smoked on low heat with hickory chips on my humble POS (your name not mine, as I only learned that phrase here and was then mortified that such was the exact smoker I have albeit the same one that has cranked out some pretty fabulous meals and so I am grateful) but yes, on my little Brinkmann humble gas smoker and for 45 minutes, such was the result...
And thanks for sharing in my lunch - paired with lots of Pinot Grigio!!!
Cheers and happy weekend to all! Make it the best weekend yet! - Leah