GrillinFools
Lobster tails with the meat placed atop the shells, brushed with compound butter and then smoked on a kamado grill to make exquisite smoked lobster tails
Easy Prep
The prep of our soon to be smoked lobster tails is easy. Simply run a pair of scissors down each side of the soft shell on the under-side, right where the ribs connect to the harder top shell. I released the meat by first working my thumb in between the shell and the meat at the top of the tail. Once the meat was separated, I was able to pull the meat right out and place it back on top of the shell.
The Spice of Life
Now for the seasoning. There are a ton of other recipes out there that try to do fancy things with seasoning. Some recipes add cumin for Southwest flavor. Some add seafood seasonings like Old Bay or Creole seasoning, and some add Parmesan cheese for an Italian twist. I’ve never really been a fan of shellfish and cheese paired together. So, I’m keeping it simple: Melted butter, garlic, lemon juice, smoked salt and pepper, and lots of fresh chopped parsley.
I brushed the lobster tails generously with the mixture and placed them on my pellet smoker which was set at 300°F, using a blend of maple, hickory and cherry pellets.
After the lobster tail meat reached a temperature of 145°F, I removed them from the smoker and placed them on a serving tray.
Lots of Options for Smoked Lobster Tails
These smoked lobster tails were so incredibly easy and delicious, there’s really no reason ANYONE shouldn’t be able to do these at home! The tails can be chopped up and added to a delicious smoked mac n cheese, served with some smoked filet mignon, or enjoyed on their own. Check your seafood case next time you’re in the grocery store and looking for something just a little fancy and different!
These were so fun, I can’t wait to make lobster again!
Smoked Lobster Tails Ingredients:
- 4 medium-size lobster tails (about. 4 oz. of meat each)
- 1 stick of butter, melted
- 2 large cloves of garlic, minced or pressed
- 1 large lemon, juiced and zested
- 1/2 tsp smoked sea salt and pepper
- 2 tbsp finely chopped Italian parsley
How to Prepare Smoked Lobster Tails
1. Preheat your smoker or pellet smoker to 300 degrees.
2. Prepare the tails by cutting the clear, softer, under side of the shell at the corners, where it meets the harder, colored top side. Peel the soft, under shell back, exposing the tail meat:
3. To remove the meat, place your thumb between the upper shell and the meat, lifting the meat free from the shell. Place the meat on top of the hard shell.
4. In a large mixing bowl, combine the melted butter, lemon juice, lemon zest, minced garlic, parsley, salt and pepper.
Stir to combine:
5. Place the tails in the smoker:
6. Brush the butter on the tails and close the smoker. The lobster tails cook for about 20 minutes, until the meat reaches 145°. Remove the tails from the smoker and place them on a serving tray.
Sprinkle with extra parsley before serving:
Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 4
If you have any questions or comments, feel free to leave them below or send me an email. You can also check out other content I have done over on my website Phx Family Foodie
***Editor’s Note ~ Heather is an absolutely phenomenal cook/chef/pitmaster on top of being one of the best bakers on the planet. I don’t say that lightly. I’m not kidding. Get over to her website and check her out. Here’s another recipe that Heather has done for us. She looked at beer can chicken and scoffed, “I can do one better with Wine Can Chicken.”***
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Recipe Card:
Smoked Lobster Tails
Equipment
- 1 Smoker
Ingredients
- 4 Tails Lobster
- 1 Stick Butter
- 2 Cloves Garlic Minced
- 1 Large Lemon Juiced and zested
- ½ tsp Smoked sea salt and pepper
- 2 tbsp Italian parsley Finely chopped
Instructions
- Preheat the smoker to 300°F
- Prepare the tails by cutting the clear, softer, under side of the shell at the corners, where it meets the harder, colored topside
- Peel the soft, under shell back, exposing the tail meat
- To remove the meat, place your thumb between the upper shell and the meat, lifting the meat free from the shell
- Place the meat on top of the hard shell
- In a large mixing bowl, combine the melted butter, lemon juice, lemon zest, minced garlic, parsley, salt and pepper
- Stir to combine and brush the mixture on top of the lobster
- Place the tails in the smoker and cook for about 20 minutes, until the meat reaches 145°F
- Remove the tails from the smoker and place them on a serving tray and sprinkle with the extra parsley
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