Smoked Lobster Tail
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Smoked Lobster Tail is rich, smoky, buttery perfection. A showstopper that tastes like it came from a white-tablecloth restaurant… but made right in your backyard!! The shell opens to reveal tender lobster meat bathed in garlic-lemon butter with a hit of heat from chili paste. Whether it’s a special dinner or a “just because I can” moment, this 40-minute Traeger lobster tail recipe turns your pellet smoker into a gourmet seafood haven.
Table of Contents
Smoked Lobster Tail
If you’ve never smoked lobster tails before… oh honey, you’re in for something next level. These are buttery, smoky, and absolutely drool-worthy.
I started making them during my 2020 smoker obsession (right around the time I mastered dump cakes, naturally), and now they’re a go-to anytime I want to impress without the stress.
The flavor? Straight-up chef’s kiss. That chili-lemon-garlic butter seeps into every crevice of the tail while it smokes… and don’t even get me started on the texture.
I serve these Traeger lobster tails with grilled asparagus and a side of butter for dipping. And everyone is licking their plates and asking for more. It’s fancy without being fussy.
And yes, I’ve absolutely made them on a random Tuesday just because I felt like a queen.
Want to make a big seafood feast? Add smoked salmon and shrimp, as well as some incredible steamed clams!
INGREDIENT NOTES
- Lobster: There is an art to picking the right shellfish, but it doesn’t have to be tricky! Look for these main qualities: caught in cold water, hard-shelled, and no discoloration.
Also, make sure the tails are roughly the same weight for even cooking. - Flat Leaf Parsley: Italian parsley has a strong, fresh flavor that is perfect for smoked seafood!
You can certainly use curly-leaf parsley if you must, but you will really taste the difference with the flat-leaf. - Chili Paste: Sambal oelek gives a bit of spice that really sets smoked lobster apart. It’s not too overpowering at all, though you can always add more for extra heat.
And if you don’t have chili paste, you can just sprinkle on some red pepper flakes or cayenne instead. - Unsalted Butter: A bit of butter goes a long way with shellfish! Unsalted lets you control the seasoning, and it melts easier if it’s at room temp first.
- Lemons: Freshly squeezed juice brightens the butter and complements the smoky richness. Have extra wedges on hand for serving.
VARIATIONS
Cajun Style: Add ½ teaspoon Cajun seasoning to the butter mixture.
Herb Lover’s: Swap chili paste for fresh thyme and tarragon.
Garlic Parmesan: Mix 2 tablespoons grated Parmesan and ½ teaspoon garlic powder into the butter.
Lemon Pepper: Add lemon zest and cracked pepper for a zingy twist.
Surf and Turf: Serve alongside smoked tri tip, ribs, or burgers for the ultimate backyard feast.
TRAEGER LOBSTER TAIL FAQ
Yes, but thaw them completely in the fridge overnight and pat dry before prepping.
Lighter fruit woods like apple or cherry are ideal for smoked lobster tail. You can also use maple or pecan for a mild, sweet smoke.
Yes! Just make sure there’s space between each lobster tail on the Traeger so air can circulate.
Lobster meat should reach at least 140°F. Check the temperature in the thickest part of the meat with an instant-read thermometer.
After dozens of test runs with everything from crab to shrimp, I learned lobster tails thrive in the smoker thanks to their delicate meat and natural sweetness.
The low temp of 275°F gently cooks the lobster without drying it out. Meanwhile, the shell protects the meat and acts like a steam pocket, trapping in moisture and infusing the flesh with subtle wood smoke.
The key to that luscious texture? Cooking to temp, not time. Lobster turns tough when overcooked, so I always watch for an internal temp of 140°F.
The butter mixture pulls it all together! The fat keeps the smoked lobster moist while the acidity from lemon juice balances out the richness.
Add a bit of chili paste, and you’ve got flavor that hits every note: salty, spicy, citrusy, and smoky.
DONNA’S PRO TIPS
- Use sharp shears. Cutting through the shell is easiest with clean, strong kitchen shears.
- Butterfly the meat fully. This helps it cook evenly and gives it that fancy restaurant look.
- Smoke to 140°F. Any hotter and the meat can get rubbery.
- Use mild wood pellets. Avoid heavy woods like mesquite. They’ll overpower the delicate lobster.
- Serve immediately. Lobster is best hot off the smoker with a drizzle of leftover butter.
TOOLS NEEDED
- Pellet smoker (Traeger or similar)
- Instant-read thermometer
- Kitchen shears
- Small mixing bowl
- Basting brush or spoon
- Tongs
Enjoy!
With love, from our simple kitchen to yours.
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Smoked Lobster Tail
Ingredients
- 4 lobster tails
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon Italian flat leaf parsley, finely chopped
- 1 tablespoon lemon juice, (freshly squeezed)
- 1 teaspoon garlic, minced (about 1 teaspoon)
- 1 teaspoon chili paste, (such as Gourmet Garden or your favorite brand)
- 1/2 teaspoon kosher salt
- 1/4 fresh ground black pepper
Instructions
- Preheat the Smoker: Set your pellet smoker to 275°F using a mild wood like apple, cherry, maple, or pecan for a sweet, subtle smoke flavor. Let it preheat while you prepare the lobster.
- Split the Shells: Using kitchen shears, cut down the center of each lobster tail shell, stopping just before the tail fin.
- Lift the Meat: Gently open the shell. Use your fingers or a spoon to loosen the lobster meat, keeping it in one whole piece.
- Butterfly the Tails: Lift the meat up and rest it on top of the shell for that classic presentation.
- Make the Butter Mixture: In a small mixing bowl, combine butter, parsley, lemon juice, garlic, chili paste, salt, and pepper. Stir until well mixed.
- Season the Tails: Spoon or brush the butter mixture generously over the exposed lobster meat.
- Smoke the Lobster: Place the lobster tails directly on the smoker grates, meat side up. Smoke for 20 minutes, or until the internal temperature reaches 140°F and the lobster is opaque.
- Serve: Remove from the smoker and serve hot with extra lemon wedges or melted butter.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published July 2022, updated and republished August 2025
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Lobster tail is one of my all time favorites, and smoked is the way to go! Would love to have this everyday!
The smoked lobster tail was amazing! The flavor was incredible and the recipe was super easy to follow.
Hi Olivia!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn