Smoked virgin lobster with shrimps on a Weber Q-300

Discussion in 'Non-fish Seafood' started by meyer, Jun 25, 2010.

  1. meyer

    meyer Newbie

    I ignited the grill at full power, and after 15 minuttes the beech plank started to smoke.

    I laid all the lobsters on the plank and let them had 5 minuttes,

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    Here you can see the wood burning slowly:

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    Here is the blue smoke:

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    Then I put the giant shrimps on top of the lobsters after the 5 minuttes had gone.

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    The smoke gets more intense:

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    They are slowly changing color, so they looked smoked.

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    Some juice is comming out, a sign showing that they all most done:

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    After ca. 25 minuttes they are ready to be served:

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    Enjoy!

    -Meyer
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  2. thunderdome

    thunderdome Master of the Pit

    Wow! See new ways to make smoke everyday.

    Fantastic pics, and looks like a helluva meal
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those look great Meyer---Absolutely Super!

    Heck of a coincidence too. My son asked me last week what I wanted for my Fathers' Day dinner. Kiddingly I said, "Surf & Turf". He ended up making Ribeye Steak & those little "Baby Lobsters" for me. It was great---I think I raised that kid right!

    Thanks for showing------Great pictures too BTW,

    Bearcarver
     
  4. fftwarren

    fftwarren Smoking Fanatic

    What kind of lobsters is that? and whats the cost on em
     
  5. retread

    retread Meat Mopper

    I think that's what we call a Langoustine (norway Lobster).  By the way, that is not the same as a Langoustino
     
  6. meyer

    meyer Newbie

    The latin name for this lobster is Nephrops norvegicus, which is Norgwgian Lobster.

    Taken from Wikipedia:

    "The Norway lobster, Nephrops norvegicus, is a slim, orange-pink lobster which grows up to 24 centimetres (9.4 in) long [2]. It is now the only species in the genus Nephrops, several other species having been moved to the genus Metanephrops. N. norvegicus is found in the north-eastern Atlantic Ocean and North Sea as far north as Iceland and northern Norway, and south to Portugal. It is not common in the Mediterranean Sea except in the Adriatic Sea  [3], notably the north Adriatic [4]. The species is also called the Dublin Bay prawn, langoustine (compare langostino) or scampi (Italian: scampo singular, scampi plural)."

    Regards

    -Meyer
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks like an awesome feast [​IMG]
     
  8. dave54

    dave54 Smoking Fanatic

    good job !!!!!!!!!!!!!!!!
     
  9. pandemonium

    pandemonium Master of the Pit

    i was gonna say man you pulled those buggs up young lol nice work
     
  10. sharonazamboni

    sharonazamboni Fire Starter

    I've never seen those baby lobbers in any store. Wish I had some.

    Beautiful plated pics!!!
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    Awesome! Now I got to find me some of them. [​IMG]
     

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