Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

BBQ, Smoking, & Grilling

Smoking Fresh Lobster

Share:

BBQ, Smoking, & Grilling 28

Smoking Fresh Lobster

ajs | May 5, 2006 07:11 PM

Subject line says most of it. I have been gifted with a couple of live Maine lobsters. I am thinking of the slice through head method to kill them quickly, followed by steaming, and then pulling out the meat and smoking it over apple or maybe hickory or lilac.

I am inclined to do this because I don't see much smoke penetrating the shell, and I don't want to Weber the unfortunates to death.

Any suggestions?

Want to stay up to date with this post?

Feedback