Lobster Tails

Shellfish Recipes
Lobster tails

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.

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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs