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Smoked virgin lobster with shrimps on a Weber Q-300

post #1 of 11
Thread Starter 

I ignited the grill at full power, and after 15 minuttes the beech plank started to smoke.

 

I laid all the lobsters on the plank and let them had 5 minuttes,

 

 

Here you can see the wood burning slowly:

 

 

 

Here is the blue smoke:

 

 

Then I put the giant shrimps on top of the lobsters after the 5 minuttes had gone.

 

 

 

The smoke gets more intense:

 

 

They are slowly changing color, so they looked smoked.

 

 

Some juice is comming out, a sign showing that they all most done:

 

 

 

After ca. 25 minuttes they are ready to be served:

 

 

 

Enjoy!

 

-Meyer

 

post #2 of 11

Wow! See new ways to make smoke everyday.

 

Fantastic pics, and looks like a helluva meal

post #3 of 11

Those look great Meyer---Absolutely Super!

 

Heck of a coincidence too. My son asked me last week what I wanted for my Fathers' Day dinner. Kiddingly I said, "Surf & Turf". He ended up making Ribeye Steak & those little "Baby Lobsters" for me. It was great---I think I raised that kid right!

 

 

Thanks for showing------Great pictures too BTW,

Bearcarver

post #4 of 11

What kind of lobsters is that? and whats the cost on em

post #5 of 11

I think that's what we call a Langoustine (norway Lobster).  By the way, that is not the same as a Langoustino

post #6 of 11
Thread Starter 

The latin name for this lobster is Nephrops norvegicus, which is Norgwgian Lobster.

 

Taken from Wikipedia:

 

"The Norway lobster, Nephrops norvegicus, is a slim, orange-pink lobster which grows up to 24 centimetres (9.4 in) long [2]. It is now the only species in the genus Nephrops, several other species having been moved to the genus Metanephrops. N. norvegicus is found in the north-eastern Atlantic Ocean and North Sea as far north as Iceland and northern Norway, and south to Portugal. It is not common in the Mediterranean Sea except in the Adriatic Sea [3], notably the north Adriatic [4]. The species is also called the Dublin Bay prawn, langoustine (compare langostino) or scampi (Italian: scampo singular, scampi plural)."

 

Regards

-Meyer

post #7 of 11

That looks like an awesome feast

post #8 of 11

good job !!!!!!!!!!!!!!!!

post #9 of 11

i was gonna say man you pulled those buggs up young lol nice work

post #10 of 11

I've never seen those baby lobbers in any store. Wish I had some.

Beautiful plated pics!!!

post #11 of 11

Awesome! Now I got to find me some of them.

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