Lobster Tails

Shellfish Recipes
Lobster tails

Lobster tails.

Note: if your smokehouse can advance the temperature of 180° F (82° C) use the hot smoker method, contrarily abscess the lobster cape and administer cold/warm smoke.

Hot Smoking

Using scissors cut the carapace accessible and abolish meat.
Brine for 5 account in a 40º alkali (10 per cent alkali solution). (Add 1.0 lb of alkali to 1 gallon of water. This makes 40 degrees brine). Drain.
Dry for 30 account in a smokehouse preheated to 120° F (49° C), (no smoke applied).
Increase temperature to 180° F (82° C) and administer a abundant smoke for 30 minutes.

Cold/Warm Smoking

Smoked lobster tail with clarified lemon butter.

Smoked lobster appendage with antiseptic auto butter.

Boil lobster appendage in 5° alkali (1 Tbsp alkali per quart of water) until they about-face red. Depending on a admeasurement it may booty from 5-8 minutes).
Using scissors cut the carapace accessible and abolish meat.
Cool in algid water. Drain.
Dry for 30 account at about 120° F (49° C) smokehouse (no smoke applied).
Smoke with cold/warm smoke for 30 minutes.

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