Smoked Lobster
Whole lobster is marinated in an aromatic herb brine and then hot smoked. The smoking process gives the tender lobster meat a deep smoky note that perfectly complements the natural sea flavor. Beech and cherry wood provide a mild, slightly sweet aroma.
Ingredients(for 1 kg)
Instructions
Preparation
30-60 min.Briefly blanch lobster, halve it and rub the meat with the marinade of salt, lemon juice, garlic, thyme and olive oil. Let marinate in the refrigerator for 30-60 minutes.
Preheat Smoker
15-20 min.Preheat smoker to 110-120 °C and add beech and cherry wood chips to the smoker box or directly onto the coals. Establish a stable smoke before placing the lobster inside.
Smoking
45-75 min.Place lobster flesh side up in the smoker. Smoke at a constant temperature of 110-120 °C until the meat reaches a core temperature of 63-65 °C. Serve with lemon slices.
Pro Tip
Briefly blanch the lobster in boiling salted water for 2-3 minutes before smoking to keep the meat juicy during smoking and to give the shell a nice red color.
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