Garlic-Infused Smoked Whole Lobster: A Flavorful Seafood Delight
Nutritional value per serving
Calories350kcal
Carbs3gram
Fat12gram
Protein45gram
Ingredients
- Whole live lobster (1.5 to 2 pounds) - choose firm, lively lobsters with hard shells for freshness1 piece
- Unsalted butter - use fresh, high-quality butter for the best flavor4 tbsp
- Fresh garlic cloves (minced) - pick firm, unblemished cloves4 cloves
- Fresh parsley (chopped) - for garnish and added freshness2 tbsp
- Lemon juice (freshly squeezed) - adds brightness to the rich lobster1 tbsp
- Smoked paprika - optional for subtle smoky flavor enhancement1/2 tsp
- Salt - use fine sea salt to season evenlyto taste n/a
- Black pepper (freshly ground) - for seasoningto taste n/a
- Wood chips (hickory, apple, or cherry) - soaked in water for 30 minutes before smoking1/2 cup
This recipe teaches you how to smoke a whole lobster with a fragrant garlic infusion, delivering a tender, smoky seafood experience perfect for special occasions or a delicious treat at home. The total cost for ingredients is approximately $25 / €22 / £19 / ₹1850, making it an affordable luxury. Each serving contains about 350 kcal, making it suitable for a gluten-free diet. The recipe is of medium complexity and takes about 1 hour and 15 minutes (prep + cooking) to complete. It includes important food safety tips and cooking temperature guidelines to ensure your lobster is perfectly cooked and safe to enjoy.
Preparation instructions
Prepare the Lobster Safely
1Handle the live lobster carefully. Place the lobster in the freezer for 15 minutes to sedate it humanely before cooking. Avoid cross-contamination by washing hands and surfaces after handling the lobster.
Preheat the Smoker
2Preheat your smoker to 225°F (107°C). Ensure it maintains a steady temperature for consistent cooking.
Prepare the Garlic Butter Sauce
3In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and smoked paprika if using. Cook gently for 3-4 minutes until fragrant but do not brown the garlic. Remove from heat and stir in lemon juice and half of the chopped parsley.
Prepare the Lobster for Smoking
4Rinse the lobster under cold water. Using kitchen shears, cut the lobster in half lengthwise to expose the meat, making it easier for the smoke to penetrate and cook evenly.
Season the Lobster
5Brush the lobster meat generously with the garlic butter sauce. Sprinkle with salt and freshly ground black pepper.
Smoke the Lobster
6Place the lobster halves cut-side up on the smoker grate. Add soaked wood chips to the smoker's firebox. Smoke the lobster at 225°F (107°C) for about 45-50 minutes, brushing once more with garlic butter halfway through. Use a meat thermometer to ensure internal temperature reaches 140°F (60°C) to guarantee safety.
Rest and Serve
7Remove the lobster from the smoker and let it rest for 5 minutes. Garnish with remaining parsley. Serve immediately with extra garlic butter on the side if desired.
Cooking Tips
1Always use a food thermometer to check lobster's internal temperature for safety.
2To avoid cross-contamination, use separate utensils and clean surfaces thoroughly after handling raw lobster.
3If you don't have a smoker, use a grill with a smoker box or create indirect heat with wood chips.
4Adjust cooking time depending on lobster size; larger lobsters might need more time.
5Serve with a side of fresh lemon wedges for added zest.
Equipment
- Smoker or grill with smoker box
- Meat thermometer
- Kitchen shears
- Small saucepan
- Basting brush
- Knife and cutting board
- Bowl for garlic butter mixing
Grocery Shopping List
- [ ] Whole live lobster (1.5 to 2 pounds): Approx. $20. Choose lively lobsters with hard shells to ensure freshness.
- [ ] Unsalted butter (4 tbsp): Approx. $0.50. Fresh, good quality butter enhances flavor.
- [ ] Fresh garlic (4 cloves): Approx. $0.20. Choose firm, plump cloves without sprouts.
- [ ] Fresh parsley (2 tbsp): Approx. $0.30. Avoid wilted or yellowed leaves.
- [ ] Lemon (1, for 1 tbsp juice): Approx. $0.50. Pick firm and heavy lemons.
- [ ] Smoked paprika (1/2 tsp, optional): Approx. $0.10. Adds a subtle smoky flavor.
- [ ] Salt and pepper: Approx. $0.05.
- [ ] Wood chips (1/2 cup): Approx. $3.00. Use hickory, apple, or cherry, soak 30 minutes before use.
Total Approximate Cost: $24.65
FAQ
Can I smoke frozen lobster?
It's best to use live or fresh lobster for smoking to ensure the best texture and flavor. If using frozen, fully thaw it and pat dry before preparing.
What internal temperature should smoked lobster reach?
Lobster should reach an internal temperature of 140°F (60°C) to be safely cooked and fully opaque for best texture.
How do I avoid cross-contamination when preparing lobster?
Always wash your hands and sanitize surfaces after handling live or raw lobster. Use separate utensils for raw and cooked lobster to prevent contamination.
Can I substitute butter with olive oil?
Yes, olive oil can be used for a healthier option, but butter adds a richer flavor that complements smoked lobster well.
What wood chips are best for smoking lobster?
Fruit woods like apple or cherry provide a mild, sweet smoke that pairs nicely with seafood. Hickory offers a stronger smoke flavor if you prefer that.