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.
Rinse the Clams and check all are firmly closed after being swirled in clean water. Drain and place in a pan over medium/high heat with a lid on and toss occasionally until they have opened (probably a couple of minutes). Do not overcook, as they will go rubbery.
Remove from heat immediately and place in colander, reserving the clam liquid.
Lay the clams in shells across a foil covered Bradley rack.
Smoke in your Bradley Smoker for 10 minutes using your choice of Bisquettes, remove and set aside.
Peel and finely chop a large shallot and crush a large clove of garlic and mix with salt to a paste.
Melt the butter in a saucepan and add the garlic/salt mix and shallots and cook over low heat for 4 minutes until softened but not coloured.
Add White Wine, increase the heat, and reduce to syrup.
Add the reserved clam juice and reduce again over high heat to half its volume.
Lastly add the Double Cream and reduce by a third, then return the smoked clams to the pan.
After 2 minutes turn off the heat and place a lid over to keep warm.
Fill a pan with salted water and bring to the boil. Add the fresh pasta and spinach leaves and cook as per pasta packet instructions (2-3 minutes).
Drain and season liberally with black pepper before turning in the clams and sauce.
Divide between 2 warm pasta bowls and serve immediately.
Cook your rice in
the moat and your curry in your Cobb at the same time.
Serves 4
Ingredients
2 Tbsp Olive Oil
1 ½ Onions, chopped
1 Green Pepper, chopped
2 Cloves Garlic, chopped
2 tsp Ginger
2 tsp Curry Powder
1 tsp Lamb Masala Paste
600g Stewing Lamb, cubed
1 Tbsp Flour
2 Tomatoes, diced
1 cup Beef Stock
3 Potatoes, peeled and cubed
Salt and Ground Black Pepper
Directions:
Prepare your Cobb Cooker with the Wok Pan and heat for 5 minutes with the lid on.
Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for 5 minutes until the onion is browned.
Toss the meat in the flour, add to wok and brown.
Add remaining ingredients, stir and cover with lid and cook for 2 hours, or until eat is soft, stirring lightly every 15 minutes and checking there is enough fluid.
