Meat Internal Temp: Lobster 140-145, NY Strip 130 (Medium/Rare)
If you have not tried compound butter on steaks or seafood, it's amazing. We highly recommend this easy recipe for starters. Chop up ½ cup of parsley, mince 2 cloves of garlic, and place in a bowl with a stick of butter. Add a pinch or two of truffle salt and mix together with your hands. Place the butter in some plastic wrap and form into a log. Spin the plastic to make a tight roll and refrigerate until ready to use.
Compound butter wrapped and ready for refrigerator.
Cutting the lobster open with scissors.
Preparing the Lobsters
Cut lobster shells straight down the top. Then split the shells apart to reveal the meat.
Seasoning the Lobsters
Zest the lemon and then juice it into a small bowl. Add some lemon zest to the lobster tails along with some truffle salt, pepper, and a splash of lemon juice. Prepare the steaks by seasoning liberally with kosher salt and black pepper.
Lobsters being seasoned
Steaks and lobsters smoking in the middle section of the barrel
Smoking the Steaks and Lobsters
After lighting the charcoal, add a couple chunks of oak wood (if desired). Place the barrel top on the base. Set air intake slider to your elevation, allow temp to rise (about 10-20 minutes). Once temp rises, place the steaks on the grate at middle level, wait 20 minutes, then place lobsters on a grate or slotted-grate. Pull the lobsters once internal temperature reaches 125. Once the steaks reach 110-120 internal temperature, pull them out of the smoker.
Set up the hibachi. Keep the lobsters on the hibachi for about 1 minute with compound butter in the shell. Lobsters are done when internal temp reaches between 140-145.
Steaks and lobsters on the hibachi
Steaks being reverse seared
Reverse Searing the Steaks
Next, sear each side of the steaks, to your liking (140 is medium). Right before you pull the steaks off, place some compound butter on them. Let them rest on a cutting board for about 10 minutes. Slice, serve and enjoy!