smoked lobster

croketpotmeathead · Jan 28, 2010

is it possible and who has done it?

coyote · Jan 28, 2010

grilled yes, smoked no. I would imagine that a smoked lobster would not taste as good to me as a grilled one. good luck..

chisoxjim · Jan 28, 2010

I imagine you are talking about smoking a lobster that is already cooked right?

I have smoked pre cooked crab legs a few times, thy dont need long, and turn out pretty good.

miamirick · Jan 28, 2010

funny you should ask, i'm doing a couple this weekend so i will post the pics to watch, lobster is always good

croketpotmeathead · Jan 28, 2010

yea precooked any ideas

miamirick · Jan 28, 2010

dont precook, just heat em up on the smoker, cook em too long they get like a shrimp, kinda rubbery

croketpotmeathead · Jan 28, 2010

ok cool thanks man

john3198 · Jan 29, 2010

I haven't smoked them, but when I grill them I split them lengthwise (still alive) and grill shell side down with tarragon butter baste. Super. Should be great smoked. Will have to try that next tiem they are on sale around here.

Course - you need to clean them before the grill.......

twinfallsid · Jan 29, 2010

When I lived on my 35' yawl in San Diego Bay, I had a stainless grill attached to the aft rail. I would sail out 60 miles to San Clemente Island and anchor off the south end.

We would scuba dive for lobsters at night, their eyes reflect back the flashlight and they are all over the sea grasss on the bottom, not hiding in crevices. We would grab the daily limit, bag them and head back to the sailboat.

I'd start a fire in the grill with mesquite chunk charcoal. It makes a really hot and flavorful fire.

Then I'd take a knife and push it forward and across, under the joint between the top of the body and the tail, to cut free the long muscles there, and pull the tail off. The head, body and legs were tossed into the sea as fish food.

I would take scissors and cut a 1/2" wide strip of shell from the center of the bottom of the tail, and put them bottom-down on the grill for 3-5 minutes with the grill cover on to hold in the smoke, then flip them over and put a nice pat of butter in the cut strip.

Then cover the grill again and let the butter melt into the cupped shell and cook for another few minutes.

This is an awesome way to grill/smoke lobster.

harvfish · Jan 29, 2010

I've done lobster in my Lang a few times. Being from Maine I kind of have to! The trick is the steam/moisture. I line my grates with seaweed (4"), pile the lobsters on top, add more seaweed on top and cook for an hour at 275-300'. I also add steamers and crabs to the mix then add corn on the cob on top of it all. (soak in water for a few hours and leave the husks on) Doesn't taste smokey at all and is good and juicy. Of course it helps that I live near the coast and can get the seaweed myself. Good luck

mballi3011 · Jan 29, 2010

Now I do like grilled lobster alot but I'm not real sure about smoked. How would you tell if it done??? On the smoker maybe it would be better to re-heat it in the smoker but then how long would it take??? I think I'll stick to the regular way and grill mine just take the rubber bands off. You don't want to know what happens if you don't. I know it's not good.

deltadude · Jan 29, 2010

Where I live Lobster is too expensive to risk smoking and ruining that wonderful delicate flavor. Grilling absolutely, that is how I would cook them. If you get just a few wafts of dark smoke the meat can be ruined with acidish creosote flavors. IMHO

scubadoo97 · Jan 29, 2010

I too would be afraid of masking the delicate flavor with smoke. But that's just me.

harvfish · Jan 29, 2010

I cook them in my Lang all the time..the key is seaweed. Layer 4-5 inces of seaweed, lay lobsters on top, add steamers around them, cover in more seaweed and cook 1 hr at 300....awesome, juicy, and no smoke flavor (they're in a shell). When from Maine, you need to cook em alot!

Harvey's Sebago Lake Smokehouse
Lang 24' Tandem 84 deluxe
Maine-ah

john3198 · Jan 30, 2010

Here are a couple of Googled ideas.......

http://www.ehow.com/how_2163413_smok...ter-tails.html

Short on details about smoking, but this looks real intersting!

http://www.lobsterfrommaine.com/avoc...tro-12078.aspx

deltadude · Jan 30, 2010

harvey, thats sounds great, you really are not smoking your steaming them. It the uptown way of doing a sand pit with seaweed, just no sand.

fired up · Jan 30, 2010

The best lobster you will ever have is a lobster slowly poached in clarified butter.

scubadoo97 · Jan 30, 2010

I have no doubt about that

harvfish · Jan 30, 2010

You're right about steaming them Delta, It's just done in the smoker. If I cooked them any other way it would be tails split on the grill with a butter dill/lemon brushing. The claws and body would then be steamed in a collander for extra eats.

cliffcarter · Mar 20, 2010

harvfish;434210 said:
I cook them in my Lang all the time..the key is seaweed. Layer 4-5 inces of seaweed, lay lobsters on top, add steamers around them, cover in more seaweed and cook 1 hr at 300....awesome, juicy, and no smoke flavor (they're in a shell). When from Maine, you need to cook em alot!

That's a clambake in a smoker, harvfish

. Best lobster I ever had was cooked by tossing them on the campfire coals.

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