Meats and Sausages
Lobster Tails
Shellfish Recipes
Lobster tails.
Note: if your smokehouse can maintain the temperature of 180° F (82° C) use the hot smoking method, otherwise boil the lobster tails and apply cold/warm smoke.
Hot Smoking
- Using scissors cut the shell open and remove meat.
- Brine for 5 minutes in a 40º brine (10 per cent salt solution). (Add 1.0 lb of salt to 1 gallon of water. This makes 40 degrees brine). Drain.
- Dry for 30 minutes in a smokehouse preheated to 120° F (49° C), (no smoke applied).
- Increase temperature to 180° F (82° C) and apply a heavy smoke for 30 minutes.
Cold/Warm Smoking
Smoked lobster tail with clarified lemon butter.
- Boil lobster tail in 5° brine (1 Tbsp salt per quart of water) until they turn red. Depending on a size it may take from 5-8 minutes).
- Using scissors cut the shell open and remove meat.
- Cool in cold water. Drain.
- Dry for 30 minutes at about 120° F (49° C) smokehouse (no smoke applied).
- Smoke with cold/warm smoke for 30 minutes.
