PERNOD SMOKED LOBSTER

Place ½ cup of the wood chips in water to soak for 30 minutes.

Prepare and indirect fire by place on burner on high heat and leaving the others off.

Squeeze the excess water from the soaked wood chips and place them in the center of a large piece of foil. Add the dry wood chips. Fold the foil up to create a sealed package. Using a fork, poke holes in both sides of the smoke package. Place the package directly on top of the heat source and slide the grill grate over top. Close the lid wait for smoke.

Cut the membrane of the tails on each of the four parboiled lobsters. This will allow the smoke to penetrate the meat.

Place the lobster shell side down to protect the exposed meat over indirect heat. Leave on high and cook for 5-10 minutes. Baste with Pernod butter. Lower the heat to 220

ºF (110ºC). Flip the lobster meat side down and place on the coolest part of the grill. Leave to smoke for 20-30 minutes until the tail meat is firm and no longer translucent.

Meanwhile, prepare the mayonnaise. Place the white wine, shallots and star anise in a sauce pan and reduce to 3 tablespoons. Chill and strain.

When this is cool, add mayonnaise and freshly chopped chives.

Yield: 4 Servings