Smoked Lobster

• 4 1 1/2-pound lobsters
• 1 tablespoon wood chips

1. Steam the lobsters for 10 minutes.
2. When cool enough to handle, remove the tail and claw meat.
3. Place the wood chips in the bottom of a stove-top smoker and place the lobster meat on the rack over the chips.
4. Place over medium heat until the wood begins to smolder.
5. Cover and smoke for 10 minutes.

lobsters, wood chips

Taken from cooking.nytimes.com/recipes/3808 (may not work)