“Smoked Lobsters”

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When it comes to lobsters, there’s only one way my wife will eat them from here on out. Ever heard of smoking your lobsters? Neither had I, until a friend of mine had given me 4, and I just didn’t want to put the effort into cleaning a steamer pot afterwards. I already had the smoker going for the bacon I was making, and thought to myself, what the hell…they were free! If something went wrong, they’d still make delicious bisque!

So I threw those suckers in there and waited for them to turn their beautiful bright red color. After about an hour, I reached in and pulled them out. They were AMAZING! A little bit of butter and they were the best damned lobster we’d ever had! Sweet, juicy, and the meat was just kissed by the smoke. the best part; They couldn’t be any easier to make.





Start off with your beautiful lobsters. These guys are about 2lbs each. Just put them in the freezer to put them into hibernation. They don’t need to feel that they’re slowly roasting…




Leave them in there for about an hour and get your smoker ready, turning it to about 220-250, and getting your wood chips ready. Once your lobsters are asleep, just throw them in your smoker in about the middle, if it’s a chest style, or on the opposite end if it’s a barrel style. Leave them in for about 45 minutes to an hour depending on the size of your lobsters. These guys took an hour. They should be turning bright red all around, including the claws when they’re ready.





If you feel inclined, you can also throw some baby red potatoes and corn in there with your lobsters, and make it a real lobster bake. Either way, after you’ve tried them this way, you’ll be wondering why you didn’t smoke them sooner!


Tools used in this post:

Masterbuilt Smoker, 40-Inch

TableCraft Seafood Set




  • Robin Work on August 23, 2016

    Loved the taste!! Thanks so much Justin!

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