Time to get fancy: Let’s make some smoked lobster and shrimp! This lobster and shrimp fettuccine only takes about 1 hour of smoking, which makes it a great side project alongside longer cooks.
- Lobster Tails (4-5 ounce per person)
- Large Shrimp (Peeled and tails removed)
- Olive Oil (Optional)
- Alfredo Sauce
Smoked Lobster and Shrimp Fettuccine Alfredo Recipe
The first step,before you slice the lobster tails open, is preparing the ingredients. Peel a toe of garlic and slice it into thin pieces. Likewise, slice some pieces of butter.
Using a pair of kitchen scissors, cut the lobster shell along its length. Then, using a knife, cut the meat along the split shell. Your lobster tail should look a little like a hot dog bun, and it should be easy to insert some butter and pieces of garlic.
Now just put the lobster tails on the smoker, and cook at 225°F until you reach an internal temp of 140-145°F. This should take approximately one hour.
While the lobsters are cooking, you can turn your attention to the shrimp. Preparing it is very easy: just coat them in olive oil and add some of your favorite seasoning. Mix well. Remember, the shrimps should be peeled and with tails removed- if yours are not, clean them first.
Shrimps only take about 20 minutes to cook, therefore you can do the math and put them on the smoker so that they will be done at the same time as the lobster. It might be tricky placing the small shrimps directly on the grate. To solve this, either skewer them or use a BBQ grilling mat.
While the lobster and shrimp are smoking, go ahead and cook the Fettuccine with Alfredo sauce. When the seafood is ready, peel the meat off the shell, remove the sticks if you have skewered the shrimp, and serve immediately.