Smoked Lobster on the Big Green Egg

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How to Smoke Lobsters in About 45 Minutes

The king of the sea, lobster, is seen by most people as a fancy dish. This is also why lobster falls into the category of fine dining. While lobsters aren’t the cheapest seafood option, they are without a doubt the most delicious! Remember that there’s nothing wrong with celebrating a little now and then.

There’s a considerable debate over boiled or steamed when it comes to lobster dishes. However, there is another option we can add to the mix — smoked. If you love lobster and like to grill, why not combine the two and make grilled lobster, which will take about 45 minutes only?

Even if you’re not a fan of grilling, it is worth noting that nothing quite matches the sweet, intense, and slightly charred taste of lobster when it’s steamed on the grill. If you’re going to splurge a little, you should know exactly how to smoke your lobster to perfection. We have just what you need and an easy-to-follow smoked lobster recipe.

Cooked lobster from the EGG

Why Smoke Lobster?

Smoking lobster is not something that most people have had the pleasure of trying. Sure, most people find it easier just to drop lobsters in a pot of boiling water. However, even seasoning in the water cannot give you the bold flavor that smoking can bring to lobsters.

In addition to that, smoking is a much easier cooking technique that yields slightly more tender meat and preserves a lot more flavor when it comes to lobsters. If you’re craving bolder flavors than what you get from boiling or steaming your lobster, then you should try smoking.

The ingredients for this smoked lobster recipe are straightforward. You will need one whole lobster, four tablespoons of melted butter, two tablespoons of lemon juice, a pinch of salt, and a bit of ground pepper.

Another optional ingredient could be one teaspoon of minced garlic. Moreover, if you can grind the ground pepper fresh onto the lobster, it should make a huge difference. That’s it. That’s all you will need to enjoy smoked lobster at home.

Directions

We always endorse charcoal over gas when it comes to smoking whole lobsters, but either will work. About a pound and a quarter lobster should be perfect for the most tender, tastiest smoked lobster meat.

If you want to make things even easier, you could grill just the lobster trails. You can follow these directions for lobster tails as well. You can skip the parboil, but remember to cut the lobster in half still lengthwise.

fresh lobster

First Step: Parboil the lobster before smoking so you don’t end up with raw lobster inside and nicely grilled outside. Put the lobster in a pot of boiling water for about five minutes. After removing it, you can give the lobster an ice bath to ensure it doesn’t cook any further.

Second Step: Cut the lobster into two halves lengthwise all the way through. Also, clean out the green stuff (tomalle) from the lobster’s body.

Third Step: Use a knife to cut small slits if you’re smoking a whole lobster. Brush all the exposed lobster meat with a mixture of lemon juice, melted butter, and a small amount of salt and pepper. If you want, you could also add some minced garlic.

Fourth Step: Get the EGG up for indirect cooking with the convEGGtor at 220ºF. If you want to more smoke flavor, add smoking wood chips.

Fifth Step: Set the lobster on the EGG with the slit side up for about 40 minutes. Brush on more lemon butter after 20 minutes. After a total of 40 minutes of smoking, while keeping the slit side up, remove the convEGGtor and grill the lobster over direct heat for a couple of minutes. 

Sixth Step: Pull the lobster off the smoker and serve immediately.

Final Step: Enjoy!

Thanks to Lobster Anywhere for this guest post!