Has anyone done smoked Crab or Lobster?

Discussion in 'Fish' started by cinnamonkc, Apr 25, 2008.

  1. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I'm wondering if anyone has tried dmoked crab or lobster and how it turned out.[​IMG]
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    look at lawdog.......someone knows how to do a search..........LOLOL
     
  3. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Thanks for the links. Sounds like a lot of people asking but not really anyone doing. I think if the shells were cracked it would work, I think I'll give it a try. Maybe a surf and turf with my brisket :0-)
     
  4. I've smoked lobster, tails and claws only. Cut them off the critters, crack em, brine em and smoke em. I'll post the brine I used a bit later (when I get home). Hit me up if you have any questions.
     
  5. bondvader

    bondvader Smoke Blower

    Never did lobster but oysters on the half in the smoker come out REAL nice with cherry wood.
     
  6. diesel

    diesel Smoking Fanatic

    i have grilled lobster... never smoked it. enjoy the natural flavor tooooo much. but heck .. go for it and let us all know. all so some q view would be nice.
     
  7. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    KC - both are such rich seafood pieces that they should take to the smoke well. Maybe wrap bacon around the shells to give it some added bacony-goodness, as well as keep those jewels moist? [​IMG]

    Just my $0.02.
     
  8. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    BACON! Brilliant!!!!
     
  9. lcruzen

    lcruzen Master of the Pit OTBS Member

    I've done both on a grill but not really smoked. They came out really good and juicey much to my surprise.
     
  10. OK so it's been a bit longer than a day since I said I would post this.... Sorry.

    Here is the recipe:
    2 C Seafood Stock or Broth (I was lazy and used Chicken Stock)
    1 C Honey (Clover Suggested)
    1/2 C White Wine, Dry
    1 TB Peanut Oil
    1 TB Kosher Salt
    1 tsp Stone Ground Mustard
    2 tsp Thyme, dried and ground

    Combine ingredients and bring to a boil. Let cool and then brine between 2-4 hours (I marinaded for 4).

    I used tails and claws, split the tails, crack the claws. I smoked in the shell. took roughly 4 hours at 225. Used a mix of maple and oak. Came out awesome!

    Good luck.
     
  11. voldaddy

    voldaddy Meat Mopper

    Wow, would love to see some Q-view of lobster and/or crab. I love both, but they are too expensive to experiment with, and I would cry if I ruined a nice 2 lb. Maine lobster.
     
  12. I did these before I joind smoking meat forums so there are no pics [​IMG] I promised my wife next "special occasion" that I would smoke up some lobsters (one of the only smoked foods she likes). I will take pics next time... with this economy it might be a while.....
     

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