Smoked everything, all the time! That’s the motto of food author Charlotte Pike’s new book. With recipes and techniques for adding smoky flavor and succulent texture to everything in your fridge, larder and beyond, this is one book the smoke enthusiast needs to own. Ever made barbecued lobster? Slather some smoked butter on top for an unforgettable shellfish experience.
Fresh lobster is always a real treat, but the sweet flesh tastes particularly sublime when cooked with smoked butter. It makes a really special centerpiece for a barbecue or summer supper, enjoyed al fresco. I like the flavor of cooking the lobster over oak and hickory wood charcoal on the Big Green Egg here.
- 2 cooked lobsters
- 7 tablespoons smoked butter
- sea salt and freshly ground black pepper
- 2 lemons, cut into wedges, to serve
Smoked Butter (makes 16 tablespoons)
- 16 tablespoons salted butter
For the butter
Set up the cold smoker using a wood of your choice and light it. Put the butter in a heatproof, nonmetallic dish. When the smoker is at the correct stage, with a thick cloud of smoke appearing in the cold chamber, add the butter and smoke for 30 minutes.
Remove the butter, wrap well, and store in the fridge. Leave it for 24 hours before eating.
The smoked butter will keep for up to a month in the fridge.
For the lobster
Preheat the grill until very hot.
Split the cooked lobsters in half lengthwise. It is easiest to do this with a large chopping knife by inserting the point of the knife in the middle of the tail, working back carefully toward the head in one, careful slice.
Melt the smoked butter in a pan and brush a little over the flesh of the lobster. Set the remaining melted butter aside, keeping it warm. Grill, cut-side down, for about 5 minutes until the meat is piping hot and lightly chargrilled.
Remove the lobster from the grill, remove the meat from the shell, and immediately drop it into the warm melted butter. Toss the lobster in the butter, season with salt and pepper, and serve in warm bowls, with lemon wedges on the side.
Enjoy warm, either on its own with some excellent bread to mop up the smoked butter, with a crisp, green salad, or even, for the ultimate indulgence, spooned on to a juicy steak.