Yap Yap Yap----Talk is cheap, where are the pictures ?????????
I never smoked a Lobster, or I would post a picture or two.
Bearcarver
I never smoked a Lobster, or I would post a picture or two.
Bearcarver
pardon me while I semi-resurrected the other old thread...OK so it's been a bit longer than a day since I said I would post this.... Sorry.
Here is the recipe:
2 C Seafood Stock or Broth (I was lazy and used Chicken Stock)
1 C Honey (Clover Suggested)
1/2 C White Wine, Dry
1 TB Peanut Oil
1 TB Kosher Salt
1 tsp Stone Ground Mustard
2 tsp Thyme, dried and ground
Combine ingredients and bring to a boil. Let cool and then brine between 2-4 hours (I marinaded for 4).
I used tails and claws, split the tails, crack the claws. I smoked in the shell. took roughly 4 hours at 225. Used a mix of maple and oak. Came out awesome!
Good luck.
cut, split then brine
Did you split them before or after brining? Or did you brine the lobster whole, then cut?
hope it turns out just as well for you as it did for me!Yummy! Lobster season hits us here in October - already have my license and report card. Can't wait to try this!
that looks great!! and what a fantastic presentation!
Hi there! My favorite way to eat lobster is smoked! I smoke it from raw, to cooked. Here's a photo of a 9-pound smoked one, that was smoked with an entire elephant garlic head on the smoker too, and then placed over my black rice & seafood paella. WON-DER-FUL! Cheers!
Pictures like this is what im gonna love about you joining SMF....Looks wonderful!
Can I get a little more detail about your method on the lobster? We have a great Asian grocery here in Tucson that sells live Maine lobster really cheap. I would love to try this for a special surf and turf. Can you tell me the smoker temp, the length of time and how you can tell when they're ready? Please? I typically do mine sous vide but would love to go paleo on a couple for my babydoll.
Hi there! My favorite way to eat lobster is smoked! I smoke it from raw, to cooked. Here's a photo of a 9-pound smoked one, that was smoked with an entire elephant garlic head on the smoker too, and then placed over my black rice & seafood paella. WON-DER-FUL! Cheers!
Those look absolutely amazing and my wife's favorite food in the world is lobster. This would be a great surprise for an upcoming Anniversary.
Hi Gringo Dave! Thanks for your comment on and query on the lobster! I am impressed with your sous vide doings, though must admit that smoked is lovely too! That's sweet that you'll make up a surf/turf fantastic dinner for your sweet gal!
Keep in mind, that unlike these absolute gurus here on this site, (whom I worship and adore and am learning so much from and every day), my "smoker" must seem like a damn little toaster oven by comparison and I will not pretend to have some master rig, or any such thing. (Tiny, all in one, Brinkmann gas-coal-grill-smoke little deal).
HOWEVER, I have prepared more beautiful and healthful meals on this thing - throughout each season ans storm even - and for such, how very grateful am I. Here's to bigger toys at some point down the road!
I share this, as I don't even have a temp gauge on my machine (I know, I know, how primitive right) but figure this is cooking on the "low end of high," if that makes any sense? (It was gas, with apple wood chips and as simple as can be).
Keeping the whole lobster in tact, in it's shell, I'd smoke it between 20-30 minutes depending on size, give or take. That one over the paella was 9 pounds and thus smoked for the longer side of that window, but I've done smaller ones for 20 or so and they are fine.
They are done when having turned a dark rust-red-brown. Let me see if I can attach another photo, of some others I've done, in various sizes, as to give you an idea of that brick color that says "I'm done."
I hope this helps some, and moreover have fun and enjoy!!! I'm sure it will be fantastic!
And Bama BBQ; your photo of food looks AMAZING!!!!!!!!!!!!!!!!!!!!!! Cheers and warm wishes to all! - Leah