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Smoked King Crab Legs and Lobster Tails

Smoked King Crab Legs and Lobster Tails

Coastal Living SEPTEMBER 2001

  • Yield: 4 servings

Ingredients

  • Apple or alder wood chunks
  • 1 cup butter or margarine, melted
  • 1/4 cup fresh lemon juice
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon grated lemon rind
  • Pinch salt
  • 5 pounds frozen king crab legs, thawed
  • 4 frozen lobster tails, thawed (about 2 pounds)

Preparation

Soak wood chunks in water to cover at least 30 minutes.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain chips, and place on coals. Place water pan in smoker; add water to fill line.

Stir together butter and next 4 ingredients. Divide lemon-butter mixture in half. Crack crab legs, and split lobster tails. Brush lobster and crab with half of mixture; set aside remaining mixture.

Coat rack with cooking spray; place in smoker. Arrange crab legs and lobster tails on rack; cover with grill lid. Smoke crab about 20 minutes and lobster about 45 minutes to 1 hour or until flesh is white and firm.

Serve with reserved lemon-butter mixture.

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