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smoked lobster - Page 3

post #41 of 52

Thank you Backyardboss! And here's to your upcoming anniversary! That is fantastic!

 

I smoking the lobster, I don't jab it in the head or anything, and I just smoke it, and it seems fine, and is absolutely delicious. Smoked right in his shell.

 

If grilling, then I indeed DO splice right through it with a knife, and then grill it in two pieces, shell down. This way, you see the actual meat cook, although I far prefer the flavor and taste of the smoked version.

 

My little MINI smoker hasn't a temp gauge even, but I throw on apple wood chips, and put it on the lower end of high, and it indeed turns a more rust or brick color, outside, all over, within 25-30 minutes depending on size.

 

I hope this helps in some way. Enjoy! As that's a wonderful choice for a meal! Cheers! - Leah

post #42 of 52

Thanks Leah, just so I'm clear, these guys are still alive when they hit the smoker, right?

 

How do you keep them on the rack? Maybe I'm missing something but I can just see them clamoring around like a person in a smoking house.

 

Thanks for the response, I think this looks fantastic!

 

Last question- would you hazard a guess as to how hot you have them cooking? My box has  pretty solid range, so it can get to pretty high temps if needed. thx.

post #43 of 52

Hi there Backyardboss! I'm so glad you like the idea. It's my favorite way to eat lobster, and then grilling is my second favorite way.

 

But yes, they are alive when placed on my little smoker. I haven't had any run away or clang about to the degree that I noticed, but it's probably good to stand near them initially and just make sure that they don't hop a plane to Madrid or something. I suppose some could be faster than others.

 

As for heat, oh wow, let's see, maybe 400 would be my guess???

 

Depending on how big your guy is will determine timing too. My nine pound hard shell one took closer to 30 minutes or a bit more, but the smaller ones a little less.

 

You'll have fun!!! I took the meat out of one and froze it and used it another day over pasta and it was out of this world, and still tasted smoky and was wonderful!

 

Cheers to delicious lobsters!!! - Leah

post #44 of 52

Smoked lobster tails are amazing.. here in Oklahoma we are lucky to even get ones that are more than 5-6 oz at most and many times they are frozen.

 

In my experience, they do not dry out and the smoke does not overpower the meat at all.

 

Here's how I do mine and they are to die for:

 

  1. If frozen, let them thaw naturally in the fridge overnight
  2. Split the shell as shown
  3. Insert a skewer through the lobster to keep it from curling up
  4. Place on a rack or directly on the grate
  5. Smoke at 225 ° for about 45 minutes or until the meat reaches 145 °F
  6. Drizzle melted butter mixed with a little lemon juice and a pinch of ground habanero down into the meat every 15 minutes while it smokes
  7. You will not believe how amazing they are.

 

If the frozen ones taste this good, I can only imagine how good the fresh ones are!

 

Here's 4 I did a few weeks ago..

 

post #45 of 52

Those do look awesome, maybe I'll do a trial run with Tails first.

 

Leah, I was wondering that, so you're essentially roasting them, if it's 400 deg. Best lobster i ever had was in a camp ground in Acadia Park and we did them right there on an open grate over a nice roaring fire. Roasted, had a subtle smoke and char to them and with butter, lemon and beer in hand they were phenomenal.

 

My issue is my smoker is a propane upright box with wide large grates, In other words anything smaller than, say a chicken wing, could fall right through and there is a lot of room in there. I'll have to see if they could squeeze themselves between the side walls and fall down. Haven't checked that yet, haven't had the need!

 

thanks for answering my questions, if I do this I'll try to remember some pics.

post #46 of 52

Wonderful story and fond food memory Backyardboss!!! (Acadia Park). Fantastic stuff!

 

And wow, Jeff's lobster tails look beyond amazing too!!!!

 

Here's to delicious lobster! Cheers! - Leah

post #47 of 52

Oh, Backyardboss, if you're looking for a wonderful wine to pair with those special anniversary lobsters, then come join the fun (and everyone on this thread is most certainly invited too, and any other pals of yours from other threads across this site) in the new fun "wine group" that I am helping with.

 

It's a fun place where everyone can go to remember that "life is good again," and to raise a big goblet of gratitude and just find the "good" in every day!

 

We'll share postings of wine & smoked meal pairings, or wine marinades and brines, or wine wood chips, or anything wine related at all EXCEPT for the other form of "WHINE," as that's just not for upbeat people! Smiles.

 

So come join the fun, as wine is something better when it's shared. The more the merrier!

 

Cheers and warm wishes, Leah

post #48 of 52

smoked lobsters with wine is a great anniversary dinner!

post #49 of 52
Quote:
Originally Posted by MarkBeer View Post
 

smoked lobsters with wine is a great anniversary dinner!

Quote:

hi ByB, I'd recommend that a little reading through this thread is all you need for that information, but I don't want to be one of those a-holes.  

 

anyway, it'll take much longer than 30 minutes in the normal temp range of 220-250F. regardless of whether to use a meat probe, a looksee at the lobster once in a while will help better determine when it would be ready.  shells turning red and/or meat turning transulent white.  

 

hope this helps a bit more.  good luck!

 

 

Not so sure where this came from, but I can assure you I read every post in the thread. My questions were simple enough- are the lobsters alive when they go in? Or perhaps steamed or boiled? If alive, what temp would keep them from remaining alive for an extended period of time? 225-250 wouldn't do that, however roasting them at 400 would. If that's made plain in this thread please point it out, I and others would appreciate that.

 

So I'm thankful that Leah would take the time to politely answer my questions, as they weren't readily answered elsewhere.

post #50 of 52

No problem at all Backyardboss.. at SMF, questions are never a bad thing:icon_biggrin:

post #51 of 52
Quote:
Originally Posted by Backyardboss View Post
 

 

 

Not so sure where this came from, but I can assure you I read every post in the thread. My questions were simple enough-1 are the lobsters alive when they go in? Or perhaps steamed or boiled? 2 If alive, what temp would keep them from remaining alive for an extended period of time? 225-250 wouldn't do that, however 3 roasting them at 400 would. If that's made plain in this thread please point it out, I and others would appreciate that.

 

So I'm thankful that Leah would take the time to politely answer my questions, as they weren't readily answered elsewhere.

I am not Leah but I can answer your questions.

1, Yes, they are alive, and there is no need to cook lobster before you cook it:icon_biggrin: , the only other effective way of killing them is to tear them apart, which is a bit messy and simply unnecessary. Contrary to popular belief, lobsters do not feel pain, their central nervous system is not like that of mammals or even other aquatic creatures.

2. 225° will kill them just as quickly as boiling water.

3. IMHO roasting them at 400° is the way to go with lobster, I've done it this way many times on the grill.

post #52 of 52

You Rock CliffCarter!

 

Thanks tons for your great input here, and here's to we zany New Englanders who eat a hell of a lot of lobster, and therefore salivate from those out in other parts, who get caribou and fantastic finds like that!

 

Here's to it all! Cheers! - Leah

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