Lobster season opens in 2 weeks here. Anybody ever try to smoke lobster?
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Smoked Lobster?
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Club Member
- Jun 2016
- 4134
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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Club Member
- Jun 2016
- 4134
- Rockland county New York
-
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
I would have to assume that you would dispatch the crustacean prior to smoking. Otherwise that would be one hell of a slow torturing death 💀.
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In general, I have procured several tails per cook from my local grocer's meat/seafood section, split spinal side of their exoskeleton's open with some kitchen shears, lightly added melted butter, an' seasonin's, prior to smokin'...
(Y'all can use infused olive oil, etc., if preferred.) Haven't tried bacon grease, yet, but it is an option I'm considerin...
Old Bay works good here, as does my own, or likely, most Cajun seasonin's...SPG jus' fine, too, especially good fresh of each...
I smoke 'em indirect on a weber kettle, most often, easier to control temps since that SnS thingie came along, but did it fer decades before, so please,don't think it cain't be done without...
I jus' cut mine open, so th' meat can absorb some smoke; some kinda split th' whole tail, spatchcock like, when they grill tails, but I think this would remove too much moisture, smokin' indirect, lower, slower, like I do.
Often, I have moved th' tails closer to th' direct area, as they look ready...get a lil, wee bit of sear/char up on 'em.
I'm lookin' fer an IT of 135...
Lobster tail is very light, flaky, an' absorbs a good bit of smoke, so I'd start with a lower fire, small amount of wood chunks/chips, an' work gently towards yer preferred flavour profile...
I generally use one chunk*, right on th' lit chimley poured in...Apple works well, as does peach, mulberry...Also done hickory, an' mesquite, delicious, but watch how much ya' use...
I run my kettle 225°-250°~ish fer this, since th' tails are very removed from direct area, with large cross section initially toward direct heat source...
I check them fairly often, maybe rotate each check, kinda depends on how they look...often, I baste/mop with more herbed melted butter
Total time, mebbe minus 45 to 60 mins. Keep a watch; post an internal probe, if ya wish...
Let 'em rest a few don't hurt, neither.
Well, there's a brief primer to what I know...
Please, let me know if ya' want any more from my poor brain, but: lotsa other, likely better stuff out there, a mouse click away
*^Chunk^, here in my world, is roughly a 3"cube or wedge, when I process wood fer my lil' KBB burner fellers...Last edited by Mr. Bones; October 31, 2017, 11:13 PM.
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Thanks for the tips! I may give it a try but my lobster is alive when I get them. I'll have to think about it. (BTW yall don't need the ' thing where I come from, we get it)
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Yep, but, ya' see...
One time, I ordered a hundred asterisks from offa Amazon, fer a paper I was doin'...
Well, they sent me 10,000,000, at th' same price, an' refused return on them...
Unnerstood not needed where I'm from, or yerself...
But, also can do some real global good here, with 'em, like learnin' folks th' difference between y'all, ya'all, all ya'all, an you'uns!
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I think that more than half the time we have lobster (formerly from Mass), I kill them and section them up, so we can make them different ways. Best way I know is a sharp knife into the area behind the eyes (there's a cross there), blade facing towards the front, then down through the head/face. Don't worry if they flip around for a while - they're dead, it's just reflex.
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Club Member
- Jul 2016
- 9363
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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Enough to stuff center of 2 halved lobsters! 1 chopped green onion, 1 T fine chopped celery, 1T butter, melt add 1 t flour, 1 t dry mustard, 1/4 cup sour cream, dash Worcestershire sauce. Heat until it boils add 1 can lump crab meat 2 T bread crumbs. Add orange smoke to grill. This is fancy dinner good!
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Founding Member - Moderator Emeritus
- Jul 2014
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- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
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Founding Member
- Jul 2014
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- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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