I am thinking of smoking up some Caribbean Lobsters and found some old posts but nothing too current - any one have any ideas?
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I'm not a huge fan of smoking lobsters. I know some of the people on here will smoke anything, but not me 
I prefer to grill them.
Hopefully someone will step in.
If not, we can discuss it and come up with some thoughts.
I prefer to grill them.
Hopefully someone will step in.
If not, we can discuss it and come up with some thoughts.
Maybe cold smoke for a few minutes and then grill them?
Another vote for grilling or steaming here.
I love smoking, but I just don't like smoked lobster. Can't stand the texture and taste off the smoker. I REALLY love the taste of lobster, so I get cranky when there's much more than butter or char competing with it.
....Although GLH's idea is interesting to me.
I love smoking, but I just don't like smoked lobster. Can't stand the texture and taste off the smoker. I REALLY love the taste of lobster, so I get cranky when there's much more than butter or char competing with it.
....Although GLH's idea is interesting to me.
I really like the delicate flavor of Lobster with butter. I steam them only; no smoke!
Shellfish:
Now thats what I am talking about! sounds like a winner!
Now thats what I am talking about! sounds like a winner!
Grilling with butter & garlic works great with lobster. Much as I like smoke, that just doesn't seem to fit with lobster.
I must say that after much experimentation I agree with the sentiment of the majority of the people following this post that smoke and lobster just do not go together.
What has worked very well is a large cheap wok with a stainless lid a rack and steam.
Grilling worked OK but we tended to end up with less meat and tougher.
What has worked very well is a large cheap wok with a stainless lid a rack and steam.
Grilling worked OK but we tended to end up with less meat and tougher.
I disagree. It ALL depends on what you are going to do with it. If you are going for the typical whole lobster dinner(AKA touristas') then I have to agree w/steaming. Now if your going for lobster bisque, or lobster bake(lumped,mixed with STUFF,and breading put back in shell then cooked again), then I would think a nice LIGHT smoke would do wonders for it. I would try par-steaming them, pull meat out and then cold smoke lightly. then finish off recipe. Jamey
Are you suggesting that only tourists eat whole steamed or grilled lobster ?
Reminds me of my wife's brotherinlaw in Pensacola. No matter where we want to eat or go do anything, to him everything is considered a "tourist trap". I told him his home must also be a tourist trap cause that is where us tourists seem to spend alot of time !
I use wood chips with anything I put on the grill. I might not get much smoke flavor on the items, but at least I can smell smoke while it is cooking !
Reminds me of my wife's brotherinlaw in Pensacola. No matter where we want to eat or go do anything, to him everything is considered a "tourist trap". I told him his home must also be a tourist trap cause that is where us tourists seem to spend alot of time !
I use wood chips with anything I put on the grill. I might not get much smoke flavor on the items, but at least I can smell smoke while it is cooking !
NAW! I'm just sayin' that most touristas' eat it so seldom, that even when they come by it again, they usually get it whole again. Whilst on the other hand, locals who are lucky enough to get it all the time, eat real special stuff. That's all. Jamey
Stuffed Lobsters
2 live lobsters, lightly steamed and split in half longwise with body cavity cleaned
Stuffing:
1 chopped green onion with top
1 tablespoon finely chopped celery
1 tablespoon butter
Saute onion and celery in butter until celery is soft. Add:
1 teaspoon flour
1/3 teaspoon dry mustard
1/4 cup sour cream or plain yogurt
1/4 teaspoon Worcestershire sauce
Heat and stir until mixture boils. Turn off heat and add:
1 7 oz. can of crabmeat or fresh lump crabmeat
2 tablespoons bread crumbs
Spoon into body cavity of each half lobster. Brush exposed tail meat with softened butter. Grill at medium heat, add smoke with orange pellets. Cover and cook approximately 25 minutes.
2 live lobsters, lightly steamed and split in half longwise with body cavity cleaned
Stuffing:
1 chopped green onion with top
1 tablespoon finely chopped celery
1 tablespoon butter
Saute onion and celery in butter until celery is soft. Add:
1 teaspoon flour
1/3 teaspoon dry mustard
1/4 cup sour cream or plain yogurt
1/4 teaspoon Worcestershire sauce
Heat and stir until mixture boils. Turn off heat and add:
1 7 oz. can of crabmeat or fresh lump crabmeat
2 tablespoons bread crumbs
Spoon into body cavity of each half lobster. Brush exposed tail meat with softened butter. Grill at medium heat, add smoke with orange pellets. Cover and cook approximately 25 minutes.
I rest my case. Thank you very much. Jamey
If anyone has a smoked lobster bisque that they wanna give up, I would greatly appriciate it. So would my daughter,mother,wifey,dad,friends,and the western world! Jamey