Smoking Lobster Tails

[Gibsons Graham]

Hi,
I am a long time bradley user which I have converted using hot air ducting to be an effective cold smoker.
I was wondering if anyone has smoked lobster tails.
Gibsons Graham

[classicrockgriller]

Welcome to Forum.

I've never smoked loster tails, I like them too much unsmoked,

but I sure like to see some pics of your conversion.

[beefmann]

welcome to the forum,

i personally never smoked lobster tails

[GusRobin]

I bought a whole box from Restaurant Depot. First ones I tried grilling, next ones in the oven, then I found a recipe for broiling them. Now I always broil them and they taste as good or better then the ones I've had at any fine-dining restaurant.

[Gibsons Graham]

I am going to cold smoke a beef rib tomorrow so I will take a photo of the setup then.

[Jim O]

GusRobin- Care to share your "broil" recipe ?

Jim O

[devo]

The only time I cooked lobster in the house was to boil them and than put them under the broiler to brown them a tad. As I remember the smell from boiling them was a bit much but that was many years ago. I do love caribbean lobster salad if any body wants to invite me over  ;D

[GusRobin]

GusRobin- Care to share your "broil" recipe ?

Jim O

Here is the link. I broil them for about 10 minutes, then check and keep checking until done. I have used their marinade of butter, paprika, etc. and also experiment with different seasonings.
After you cut witht he scissors, I sometimes have difficulty trying to pull the shell out. So I use a very sharp paring knife and carefully run it along between the shell and the lobster
http://www.lobsterhelp.com/butterflying-lobster-tails.html

[SmokinSignals]

I have made plenty of lobster tails in my time but have never smoked them.  My favorite way is to grill them.  We cut the down the hard back side, baste them with butter and garlic salt while grilling, and then sprinkle with paprika just before pulling them off.  You only grill them long enough for the shell to get that reddish color to them.  If you are going to smoke them, I would stick to a very mild wood and only smoke for 20 minutes or so.  The lobster will absorb a bunch of smoke in a short amount of time.  Also, keep the vent wide open.

[Gibsons Graham]

A photo of my cold smoking conversion is attached(maybe). It's all made from H/Vac ducting easily available in Canada. The selection in the US is different but I managed to fabricate a simillar unit for my son in Houston.

Just trying one smoked lobster tail to see how it goes.



Uploaded with ImageShack.us

[devo]

Wow   thats sure is long  ;D ;D ;D  Smoke should be cooled off by the time it gets to the smoker  ;D