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Smoked Lobster?

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    Smoked Lobster?

    Lobster season opens in 2 weeks here. Anybody ever try to smoke lobster?

    #2
    No, but ship me a couple of two-pounders and I’ll let you know how it worked!😁

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      #3
      No but I’m very interested where this thread goes.
      What part of the country are you NukeGuy ?

      Comment


        #4
        New Brunswick Canada. Just outside Saint John. Born and bred in Georgia though but been here 16 years. Best lobster and scallops come from the Bay of Fundy.

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        • RonB
          RonB commented
          Editing a comment
          I hear ya'll get a little tidal action in the Bay of Fundy.

        #5
        I've never tried smoking it (I'm from New England). But it might be interesting to try!

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          #6
          Smoked lobster tails many times, but not th' whole shebang...don't catch 'em often, here...
          Very good stuff, what I've had/made...

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          • EdF
            EdF commented
            Editing a comment
            Got details?

          • FireMan
            FireMan commented
            Editing a comment
            Yeah I imagine you don’t have many crawlin around your yard.

          #7
          Originally posted by Mr. Bones View Post
          Smoked lobster tails many times, but not th' whole shebang...don't catch 'em often, here...
          Very good stuff, what I've had/made...
          Well spill your secrets.

          Comment


            #8
            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 💀.

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Nah, that kinda demise should be reserved fer particularly deservin' hominids..
              I would never do that to an animal...

              I've only done tails, an' they arrive frozen, here in th' Plains

            • Steve B
              Steve B commented
              Editing a comment
              You’re right Mr. Bones animals deserve better. Those so called hominids, as you call them, well that’s a different story. ☠️

            #9
            I smoke shrimp with bay leaves a vegetable steamer, and an old pot. probably do something similar but bigger for lobster.

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            • FireMan
              FireMan commented
              Editing a comment
              Yup.

            #10
            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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            • Steve B
              Steve B commented
              Editing a comment
              Nice brother. Love the de”tail” in your ways of cookin those little buggers. 👍

            #11
            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)

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              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!

            • EdF
              EdF commented
              Editing a comment
              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.

            #12
            Click image for larger version  Name:	IMG_9928.JPG Views:	1 Size:	1.50 MB ID:	404386 Not really smoked. Just a quick boil, split and on the grill with some butter garlic + swab. MMmm

            Click image for larger version  Name:	IMG_9931.JPG Views:	1 Size:	2.66 MB ID:	404387

            Comment


            • CandySueQ
              CandySueQ commented
              Editing a comment
              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!

            • Troutman
              Troutman commented
              Editing a comment
              I pretty much have done it the way CandySueQ describes, on the grill. Never tried smoking but it would be the same technique. Just don't over cokk or smoke them or you end up with rubber bands.

            • HawkerXP
              HawkerXP commented
              Editing a comment
              Wow, thanks CandySueQ nothing better then crab stuffed lobster!

            #13
            Personally I think they're great to cook on the grill, but not so much smoke. The thick crust makes it hard for the smoke to get through. I cook mine like HawkerXP, so fresh!

            Comment


            • HawkerXP
              HawkerXP commented
              Editing a comment
              Thank you.

            #14
            I like the way that Malcom Reed smokes them.

            Comment


            • DWCowles
              DWCowles commented
              Editing a comment
              Yes he does. I used a lot of his recipes

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Great video, thanks, DW!

            • lonnie mac
              lonnie mac commented
              Editing a comment
              I gotta whole bunch of channels I have followed for years. Malcom is probably at the top of that list!

            #15
            @DWCoweles, @"The Pit", @One and All Thanks For the Lobster Smoking Info‼️
            Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

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