Smoked, yes smoked, Lobster!
Another delightful end-of-summer traditon in southwest Michigan is the annual Lobster Fest! This year's dinner was smoked lobster, fresh corn with pablano peppers, and sauteed green beans.
Ingredients
- 2-4 whole lobsters uncooked
- 1½ cup butter, unsalted
- 2 cloves garlic
Instructions
- Bring a large pot of water to boiling, with salt added. Be prepared to do an ice bath for the lobsters in a very large pan or bowl.
- Immerse lobsters for 3 minutes. Remove and immerse just the claws for 2 more minutes. The lobster tails have curled at this time and you can use them to "hang" the claws in the water!
- Remove the lobsters from the water and immerse in the ice bath until they are cool enough to handle.
- Next, with very sharp kitchen shears and/or a chef's knife, cut the lobsters in half, lengthwise. Remove all the icky green stuff and any eggs using lots of paper towels!At this step, you can continue on or put lobsters, loosely covered with plastic wrap back in the refrigerator until you are ready to smoke.
- Meanwhile, let's prepare the garlic butter sauce. Finely mince two cloves of garlic. Cut butter into smaller pieces and gently melt in a small saucepan. Add the minced garlic when the butter is completely melted, letting it simmer for about a minute. Remove from burner and let cool. Skim the white, frothy part off and discard. Let completely cool and reheat - this will give the sauce more flavor!
- When ready, prepare your smoker as you do for your smoker. Set temperature to 250℉. Smoke until an internal temperature of 140℉ is reached. Serve immediately with the garlic butter sauce, plain clarified butter, or anything else you'd like!
Tried this recipe?Let us know how it was!