_:ne76195208eda47328c8ca9c5001477edxb235
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"Perform the \"coup de grace\" by severing the lobster's head between the eyes.  Steam the lobsters for 8 minutes, and crack the shells slightly to allow the smoke to more easily penetrate the lobster flesh.  I use a small electric smoker.  In a disposable aluminum pan, spread the brown sugar and top with the tea leaves.  Turn on the smoker and place the lobsters on a rack over the tea and sugar.  The brown sugar dissolves and burns the tea leaves and creates a delicious smoke.  When the smoke is evident, turn off the smoker and let the lobster sit in the smokey environment for 10 minutes-no longer, because you don't want the smoke to overwhelm the delicate lobster.  Pick the lobster meat and cut into bite sized chunks-can be made a day ahead and chilled until needed."
<https://www.yummly.com/recipes/red-lobster-seafood-stuffing>