We first smoked lobster when we were in Maine. In fact, that is where we picked up the smoking bug. We used to use old linen to make a tent over a barrel smoker to create a larger space to smoke in. It must have looked pretty funny watching me duck under this table cloth with smoke billowing out for guests to see. Since these first days smoking lobsters and working with makeshift smokers we have tried numerous methods to produce a delicious smoked lobster. Recently we started brining lobsters in smoked water, then bonding the meat with Activa and finally cooking the meat sous vide at 51.5 degrees for thirty minutes. The end result is the smoked lobster I was chasing under my make shift smoking tent. We paired the lobster with nutmeg seasoned papaya, lime-peanut puree, celery leaves and a charred grenada pepper viniaigrette.