I may be from a small town in south Georgia, but that doesn’t mean I don’t enjoy some fancy food, too. And just as I don’t expect people to turn their noses up at cheap pork shoulders that are delicious smoked, I don’t turn mine up at lobster tails. They’re expensive, but, man, are they good—especially if you cook the tails in the smoker. Try it.

　　

Ingredients

serves 4

　　4 raw lobster tails, shells on

　　3 tablespoons olive oil

　　Salt, to taste

　　Freshly ground black pepper, to taste

　　

For The Salad

2 tablespoons mayonnaise

　　Juice of 1 lemon

　　2 celery stalks, chopped

　　1/4 head iceberg lettuce, shredded

　　

For Serving

8 tablespoons (1 stick) unsalted butter, melted

　　

What You Will Need

Kitchen scissors

　　

Step 1

Heat a smoker to 325˚F.

　　

Step 2

Using kitchen scissors, cut down the middle of the top of the lobster tails until they are nearly split. Pull the shell apart until the meat is exposed. Place in a bowl and season the tails with the olive oil, salt, and pepper; toss to coat. Place the lobster tails in a large aluminum pan, place the pan in the smoker, and cook for about 10 minutes, or until the meat turns completely white and the tails begin to curl up tightly.

　　

Step 3

Meanwhile, prepare the salad: In a medium bowl, stir the mayonnaise and lemon juice together until blended. Then add the celery and lettuce, and toss. Set aside.

　　

Step 4

Remove the lobster tails from the smoker. Do not let the tails cool completely or the meat will become tough. Serve immediately with the melted butter for drizzling and the salad on the side.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.