Lobster — Smoke That!
You may be familiar with smoked salmon and smoked trout. But Robert Young wants you to get to know smoked Maine lobster. His Vinalhaven Smoked Lobster company is named for Vinalhaven, a small island 12 miles off the coast of Maine, where Young fishes. For the past decade, he’s been catching fresh lobsters aboard his boat, then steaming them, before extracting the meat to smoke over either cherry or hickory chips. The flesh is then either preserved in oil or turned into a lusty dip. What is smoked lobster like? It’s denser in texture than just steamed or boiled lobster. And it doesn’t flake like smoked fish does. Instead, the bite-size morsels are firm with a chew to them. The taste is sweeter than smoked fish, too. The cherry wood smoked lobster is more delicate tasting, accentuating the inherent sweetness of the mollusk, while the hickory-smoked lobster is much more full-on smoky, savory tasting. click here to read the story 14:53
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