Smoked Lobster Tail

delicious lobster tail beautifully presented

Feeling fancy? These smoked lobster tails look ultra elegant and the soft, smokey, buttered lobster meat tastes absolutely divine. Best of all, it doesn't take a lot of work to make this high class meal. It's quick and easy - but there's no need to share that secret with your dinner guests. 😜

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: lobster tail, smoked

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 164kcal

Author: imma

Ingredients

3-4 lobster tails
2 tablespoons (28g) melted butter
2 tablespoons (30ml) cooking oil
1-2 teaspoons (2.5-5g) minced garlic
1-2 tablespoon (30ml) lemon juice
½ teaspoon (1g) paprika
1 pinch cayenne pepper
1-2 teaspoons (2g) thyme, minced
1 tablespoon (4g) parsley, minced
½ teaspoon (1g) pepper flakes (optional)
Salt and pepper to taste

Instructions

Preheat your smoker to 225°F/105°C.
Place a small cast iron pan on the grill or on the stovetop. Add butter, oil, garlic, lemon juice, paprika, minced thyme, pepper flakes, salt, and pepper.
Stir it for about 30 seconds until the butter melts. Add the parsley and set aside.
Using kitchen shears or scissors, cut the top of the lobster shell lengthwise down the center up to (but not through) the tail.
Give the meat a quick rinse and remove any grit or dirt if necessary.
Flip the lobster tail over and gently press down on the ribs or belly to help release the meat.
Brush the lobster meat with the butter/garlic mixture, making sure all parts are covered with the sauce.
Once your smoker has preheated, place the lobster tails on the grate, meat side up.
Cook for 45 minutes or more, depending on the size of the lobster tails.
They're done when the tail meat turns from translucent to white (or the internal temperature reads 145°F/63°C).
Remove and serve immediately with the leftover garlic mixture.

Notes

Don’t overcook your lobster tails. The meat will get tough and rubbery. If you’re nervous about going by looks alone, when you get close to the 45-minute mark, you can use a meat thermometer to check doneness. When the tails reach 145°F/63°C, they’re done.
For even cooking, fully thaw your lobsters before smoking them.
Smoked lobster tails are great on their own, but feel free to use the smoked meat by incorporating it into other dishes, like lobster mac and cheese.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition