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Smoked lobster

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    Smoked lobster

    Hi all,

    thought I'd treat myself today. I bought a nice lobster to smoke on my kamado. I did shrimp some weeks ago and it turned out so good I wanted to try lobster also. Just like with the shrimp I decided to use pecan wood.

    The brick in place, fire just started

    Click image for larger version

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    Smoking it was real simple. I used the "brick trick" again to reduce the surface available for coals. This was so I could still create a pile of coals to get a good fire going, but run at a lower temp. I smoked the lobster at 190° F (90° C) for 30 minutes.

    Good fire going, time to add some pecan wood

    Click image for larger version

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    Lobster on the grate, just (seconds ago) added the wood, therefore the smoke

    Click image for larger version

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    I usually have either aioli or just plain mayonnaise to go with the lobster, but I wanted a second dip sauce today, something to complement the smoke flavor of the lobster and the mayonnaise, so I whipped up a rather sweet sauce.

    Sauce ingredients
    1 tbsp hoisin sauce 1 tbsp cognac
    1 tbsp ketjap manis
    A splash of soy
    0.4 cups cooking cream (the richer the better)
    0.5 tbsp corn starch (for thickening)

    I put all sauce ingredients in a small pan, and heated it up. I let it simmer for a few minutes, then added the corn starch just to thicken it a bit. Depending on what kind you use, the amount may vary. Start out easy.

    The lobster was great, and I really liked the sweet asian style sauce, it went well with the mayo and the lobster.

    Lunchtime! Mayo to the left, my own sauce to the right

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    Attached Files

    #2
    Wow... nice, Henrik! I always wondered about smoking lobster... could never figure out the temp and time to use (I hate rubbery seafood)... I want to try this now.

    Comment


      #3
      Nice !

      Comment


        #4
        Wow, nice cook Henrik, did the smoke come through the shell?

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Thanks, yes it did. I ran it for 30 minutes on lower temp on purpose, to make sure the smoke "went in". Subtle smoke flavor, but it was good. I didn't want it to overpower the lobster flavor.

        #5
        The BEST lobster I ever had was grilled over a mesquite fire and it was amazing. I bet that was delicious.

        Comment


          #6
          Yet another post by Henrik that includes:

          1. Specimen I doubt I will ever get to grill

          2. List of sauces, spices, and other things I have to google to know what the crap they are

          3. Something I do like. In this instance, MAYO

          Growing up eating shrimp and crawfish, mayo mixed with ketchup, little mustard or Tony's....and GET BUSY.

          Comment


            #7
            Henrik, always raising the bar! With the price of lobster, I'd be afraid to experiment. I did get some frozen snow crab legs recently that might like this treatment though. Hmmmm....

            Comment


            • Henrik
              Henrik commented
              Editing a comment
              Give it a try! Then dip the crab legs in melted butter. Good stuff.

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