Cut a slit along the top of the tail from the front all the way back to where the tail fin begins.
Lay the lobsters shell side up on a Bradley rack and they are ready for the smoker.
Note: Click HERE for more detailed instructions on how to smoke lobster tails
If the shrimp are frozen, place them in a colander and run cold water over them for several minutes.
Remove shells and tails and place them in a bowl for seasoning
Drizzle about ½ cup of olive oil over the shrimp and stir to coat. Then sprinkle on about a tablespoon of my original rub (Purchase formula here | Purchase bottled rub).
Stir to coat well.
These shrimp were fairly small and I wanted to use my Bradley rack so I quickly skewered them with extra long (4-inch) toothpicks to make sure they could not fall through the holes. A Weber grill pan or even a simple cooling rack also works well.
About 3 per toothpick.
The shrimp are now ready for the smoker.
Set up your smoker for cooking indirect at about 225°F with pecan and/or apple wood.
Place the lobster tails in the smoker first since it will take about 45-60 minutes. After about 30 minutes, place the shrimp in the smoker. This should get the lobster and the shrimp done at about the same time.
The lobsters only take about 40 minutes in the smoker. While they are smoking away, drizzle them with a mixture containing 1 stick of melted butter and 2 TBS of Jeff's original rub (Purchase formula here | Purchase bottled rub).
Estimated cook times are as follows:
4-5 oz lobster tails: 45-60 minutes, will be bright red/orange and about 140°F in the center
Medium shrimp (41-50/lb): 20-25 minutes, will turn from translucent to opaque.
Note: This can be done while the lobster and shrimp are smoking.
Alfredo Sauce: (enough for 1 lb of uncooked pasta)
- 1 cup fresh parmesan cheese, shredded
- 1 cup heavy whipping cream
- 1 stick butter
- sea salt and coarse pepper
Place 3/4 cup of the shredded cheese in a large bowl; set aside the remaining cheese for later. In a saucepan, heat the butter and cream over low heat until the butter is melted (about 8 minutes). Do not boil or turn up the heat. Pour the heated cream and butter over the parmesan and stir to melt. Pour over cooked, drained pasta and toss to coat with sauce. Add the remaining parmesan and toss gently. Season to taste with salt and pepper.
Remove lobster meat from shell and slice each into 6-8 medallions.
Place fettuccine onto plate with 7-8 shrimp and lobster medallions. Serve immediately!
- 12 grape tomatoes
- 12 miniature fresh mozzarella balls
- 12 fresh basil leaves
- 12 toothpicks
- 1 cup balsamic vinegar
Make Balsamic Reduction
This is pretty simple.. just add 1 cup of balsamic vinegar to a small sauce pan and bring it to a boil over medium heat. Turn the heat down and let it simmer for about 10-12 minutes or until it almost reaches the thickness that you like. The sauce will continue to thicken once it's removed from the heat so you'll want to remove it just prior to the thickness and viscosity of warm honey.
Set the balsamic reduction aside while it cools.
Cut a small slice off the stem end of each tomato so they will sit flat on the plate. Pinch the stems off the basil leaves and discard. Rinse the leaves and pat dry with a paper towel.
To assemble: slide the mozzarella ball, a folded basil leaf and a tomato onto each toothpick and set upright in the plate. You can drizzle the skewers with a few drops of olive oil and season with salt and pepper or you can leave them plain. Use a spoon to drizzle a bit of the cooled balsamic reduction over each skewer.
Good stuff, man!!