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HONEY WHITE WINE MARINATED SMOKED LOBSTER TAIL |
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1½ hours before grilling time, combine all the ingredients with the
exception of the lobster, into a saucepan. Bring to a boil over high heat and
stir until honey and salt have fully dissolved.
Let the marinade cool to room temperature.
Place the lobster tails into a shallow glass dish. Pour the cooled marinade
overtop of the tails, cover with saran wrap and place in the fridge to marinate
for 1 hour.
Soak the wood chunks for a ½ hour.
Preheat the grill to 500ºF on one side and leave the other side off. If you are
working with a charcoal grill, push the coals to one side and leave the other
side clear.
Squeeze the excess water from the chunks and combine with the dry wood chips.
Place in tin foil and make sealed pouch. Using a fork, poke holes in both sides
of the pouch and place directly on top of the heat source. If using charcoal,
wait until coals have turned to white ash and sprinkle wet wood chips directly
onto coals.
Close the lid and wait for smoke. Reduce the heat to 200ºF-100ºC.
Remove the lobster from the marinade. Place the marinade in a saucepan over
medium high heat and boil for 5-10 minutes. Keep warm over low heat.
Place the lobster tails shell side down on the far side of the grill as far
from the smoke and heat possible. Smoke for 40 minutes until cooked through.
Baste after 20 minutes.
Yield: 4 servings
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