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