Smoked Lobster tails


 
BrianCal

BrianCal

TVWBB All-Star
Have grilled them many times, decided it was time to smoke them.

I pulled the meat out of the shell, and dipped it into a wash of melted butter and Old Bay seasoning. Placed it back on the shell, made sure there was good airflow.

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One crazy part, we were having swordfish as the main course, with some sides, and we FORGOT about the lobster, not even kidding……I blame the margaritas….
When we remembered it we were pretty full, so decided to save it for today. It had a lot of flavor, so my chef friend suggested making a cole slaw with the lobster chopped up, and added some mango. I didn’t have a fresh avocado, but will definitely add that next time. And it was so good, there definitely will be a next time
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Brad Olson said:
Pretty gutsy, smoking something that lean and that expensive! How smoky did it get?
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It seemed very smoky when I tried it last night, but today it seemed perfect. Either it mellowed overnight, or my palate was just off from all of the other dishes. As for expense, it’s not something I would do at scale or very often, but it will make a great treat for a nice occasion
 
Bill C (Yankee Bill) said:
Looks good! But being a New Englander from Lobster country, I'd have to argue that all good Lobster needs is some drawn butter and a squeeze of fresh Lemon.
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I grew up just south of Boston, have had my share of lobster with just butter/lemon, love it. I just need to shake things up sometimes, and I do subscribe to the Steven Raichlen philosophy of “If something tastes great baked, boiled, fried, or sauteed, it probably tastes even better grilled or smoked”
 
BrianCal said:
I grew up just south of Boston, have had my share of lobster with just butter/lemon, love it. I just need to shake things up sometimes, and I do subscribe to the Steven Raichlen philosophy of “If something tastes great baked, boiled, fried, or sauteed, it probably tastes even better grilled or smoked”
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Southie!

That looks good, Brian. I'm from coastal nh...how would you compare it to drawn-butter, poached lobster? Would you smoke it again?
 
I'd say it was equally good, but I don't think you'd want it every time, it's a very strong flavor.

Will definitely do it again, but probably for either a special occasion or a really nice dinner.
 
Looks great.
I want some now.

I used to go lobster hunting in SOCAL and always had a bunch on the Barby after each trip.
A couple chunks of apple on some kingsford lots of butter/garlic.
Just don’t over cook and you’re golden.

Smoked lobster tastes great on pasta and works great for leftovers.
 
Brad Olson said:
Pretty gutsy, smoking something that lean and that expensive! How smoky did it get?
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BTW, to your point of smoking something that lean, that’s why I did it hot and fast. No fat to cook out, and didnt want it oversmoked, so ran it at about 350, and it only took about 20ish minutes to get to 125.
And for the expense, for the experiment I only did one for the practice run
 
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