Smoked Lobsters

Smoking whole lobsters is the kind of technique that sounds fancy but is actually dead simple. Wrap each lobster in corn husks, set them on the top rack of a smoker fueled with hardwood charcoal and hickory chunks, and walk away for 30 minutes.

The corn husks serve two purposes. They protect the delicate lobster meat from direct smoke, which can turn bitter if it’s too intense, and they trap steam from the lobster’s natural moisture, essentially steaming the meat inside while smoke flavor seeps through the husks.

Hickory gives a strong, classic smoke flavor that pairs surprisingly well with sweet lobster meat. The result tastes nothing like boiled or steamed lobster. It has a depth and a woodsy character that changes everything.

Kitchen Tips

• Soak the corn husks in water for at least 30 minutes before wrapping. Dry husks catch fire on the smoker.
• Use the top rack, not the bottom. The top gives indirect heat, which prevents the lobster from overcooking.
• The lobster is done when the shell turns bright red and the meat is opaque white throughout.
• Serve with drawn butter and lemon wedges. The smoky meat stands on its own, but butter makes it luxurious.

Variations

• Add soaked applewood chips alongside the hickory for a milder, fruitier smoke.
• Tuck fresh herbs like tarragon or dill inside the corn husk wrapping for an herbal infusion.
• Try the same technique with crab legs or large shrimp for a smoked seafood platter.