We first smoked lobster when we were in Maine. In fact, that is where we picked up the smoking bug. We used to use old linen to make a tent over a barrel smoker to create a larger space to smoke in. It must have looked pretty funny watching me duck under this tablecloth with smoke billowing out for guests to see. Since those first days of smoking lobsters and working with makeshift smokers, we have tried numerous methods to produce a delicious smoked lobster. Recently, we started brining lobsters in smoked water, then bonding the meat with Activa, and finally cooking the meat sous vide at 51.5 degrees for thirty minutes. The end result is the smoked lobster I was chasing under my makeshift smoking tent. We paired the lobster with nutmeg-seasoned papaya, lime-peanut puree, celery leaves, and a charred grenada pepper vinaigrette.
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