Ingredients
4-6 Lobster Tails ½ cup Butter 4 cloves Garlic Directions
Preheat your Bradley Smoker to 400°F (204°C) using Bisquettes of choice. Open Lobster tails with poultry or heavy-duty kitchen scissors. Release lobster meat from inside of shell by running your finger on the inside of the shell between the meat and shell. Melt the butter with garlic cloves over medium/low heat. Drizzle over lobster meat on the inside of opened shell, between lobster meat and shell. Place on smoker rack in your smoker and smoke until internal temperature is 130-145°F (55-62°C). Remove from heat and allow to rest for a few minutes. Then using a fork, slide the fork underneath the lobster meat to loosen it in the lobster tail shell. Serve with additional garlic butter. Recipe compliments of Add a Pinch
Serves 6
Ingredients
300g Butter 8 Garlic cloves,
finely chopped 1 small bunch of
Parsley, chopped 1 Lemon, quartered Salt Directions
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey. This is often made after something else has been cooked. If so, then just go from the next point. Place the Deep pan on to the Cobb and close the lid, wait for 5 minutes for it to heat up nicely. Chop the butter into rough blocks and place into the pan. Let it melt whilst stirring. Add the garlic and let it simmer for 5-10 minutes – it will infuse into the butter nicely. Squeeze the lemon juice into the pot, making sure the pips don’t fall in. Add the chopped parsley, a good pinch of salt and remove from the heat. This goes beautifully with seafood or just on your baked potato. Enjoy! Compliments
of Cobb Global
Makes 1 roll
Ingredients:
250g Butter, room temperature
Handful Thyme, chopped
Handful Parsley, chopped
Handful Rosemary, chopped
1 clove Garlic
Zest of 1 Lemon
Salt and Black Pepper
Directions:
Finely chop all your fresh herbs and set aside.
Crush 1 clove of garlic and zest 1 lemon.
Combine the fresh herbs, lemon zest, garlic, salt and pepper with the soft butter and mix well.
Lay out a piece of clingfilm on your kitchen counter and spoon the butter horizontally across the clingfilm.
Roll the clingfilm up tightly so that you make a compact sausage shape. Twist the ends and store in the fridge for 1-2hrs or until set.
Slice into fragrant rounds and serve on anything from meat, fish and chicken, to bread and potatoes.
Recipe compliments of Cobb Global
The Ultimate Outdoor Cooking Specialists
