Smoked Lobster Tails
Decadent smoked lobster with garlic butter.
Jump to RecipeSmoked lobster tails are pure luxury - the delicate sweetness of the lobster enhanced by subtle smoke and rich garlic butter. This is special occasion food that's actually quite easy to prepare.
Reserve this for celebrations - anniversaries, Valentine's Day, or any time you want to treat someone special. It's impressive and shows you put in effort for the occasion.
Keep accompaniments simple and elegant - drawn butter with lemon, a light salad, perhaps some roasted asparagus. You don't want to overpower the delicate lobster. Good bread for soaking up butter is essential.
The garlic butter is essential - it keeps the lobster moist and adds flavor without overwhelming. Baste frequently during cooking. Fresh parsley adds color and freshness.
Split the tails before cooking for easier eating and better smoke penetration. Don't overcook - lobster goes from tender to tough quickly. The meat should be opaque and slightly firm when done.
Ingredients
Instructions
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1
Using sharp kitchen shears, cut each lobster tail down the center of the top shell, stopping just before the tail fin. Gently pull the shell apart and lift the meat up so it sits on top of the shell — this is called "butterflying."
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2
Melt butter with minced garlic and a squeeze of lemon juice.
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3
Brush the lobster meat generously with the garlic butter using a silicone basting brush.
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4
Set your smoker to 225°F with Bear Mountain Apple Pellets for a delicate, sweet smoke.
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5
Place the lobster tails shell-side down on the smoker grate. Smoke for 30-45 minutes, basting with garlic butter every 10 minutes.
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6
The lobster is done when the meat is opaque and firm, and the internal temperature reaches 140°F. Check with an instant-read thermometer in the thickest part.
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7
Serve immediately with the remaining melted garlic butter for dipping.