Smoked Lobster Tail is the definition of decadent and indulgent. It’s incredibly juicy, tender, and full of flavor on its own. You hardly need any seasonings to enjoy smoked lobster tails to their fullest! Do your best to resist the smoky aroma, and less than 30 minutes later, you’ll be feasting!
Fresh lobster is delicious no matter how you eat it, but smoking takes it to a whole new level!
The tender flesh takes in that rich smoky flavor while enhancing the sweet, fresh, salty taste of the meat. It’s a simple, mouthwatering delight!
Smoked Lobster Tail
Making this dish is even simpler than the seasonings on it. Just put lobster tail on a pellet grill and let it smoke.
This is a luxurious-tasting main course that is best in the summer months, when lobsters are in season.
During the month of December, many larger stores have fresh lobster shipped in, so it’s available for the holidays.
Smoked lobster is an amazing feast for New Year’s Eve!! Each buttery bite melts in your mouth and bursts with flavorful juices and seasonings!
Ingredient Notes and Substitutions
- 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.
- Italian Flat Leaf Parsley – You might think, why so specific? Why not use regular curly parsley?
Well, Italian parsley has a strong, fresh flavor that is perfect for seafood!
You can certainly use curly-leaf parsley if you must, but you will really taste the difference with the flat-leaf.
- Chili Paste – A bit of spice really sets these smoked lobster tails 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.
- Butter – A bit of butter goes a long way with shellfish.
Do yourself a favor and go with salted butter and allow it to come to room temperature for easy melting.
Best Practices For Smoking Lobster Tail
- Thaw before prepping.
If you’ll be using frozen seafood, allow it to thaw in the fridge before cutting through the shell to prepare it. Thawing can take a long time, around 24 hours, so plan ahead!
- Baste it often.
It’s worth it to be a bit more hands-on and regularly baste with butter while the seafood smokes.
This makes the smoked lobster tails more tender and keeps them from drying out.
They’ll be insanely juicy in the end!
- Use the right wood pellets.
Fruit flavored wood chips, such as apple or cherry, are often recommended when smoking seafood.
Since lobsters are naturally sweet, the two flavors meld together perfectly!
- Keep an eye on the temperature.
Preparing fish and shellfish is a bit of a delicate matter, though. Keep an eye on the temperature and be sure not to overcook it.
Otherwise, the flesh becomes tough and loses all of its flavor.
If you want to serve it for the holidays, you can’t go wrong with smoked baked potatoes.
Storing and Reheating Lobster Tail
The safe zone for cooked seafood is 3-4 days in the fridge. Keep it fresh for as long as possible by storing in an airtight container.
Most importantly, don’t reheat it multiple times.
To reheat, slide the leftover meat (shell and all) into the oven at 350°F until warm.
You could also microwave, but be very careful and deliberate: 15 seconds or so at a time, checking to make sure it isn’t too hot. You really don’t want to overcook it!
Smoked Lobster Tail FAQ
It takes about 20 minutes to cook lobster tails on a pellet grill, once preheated to 275°F.
Yes! You can lay the shell directly onto the smoker.
But there is a bit of preparation involved: you need to loosen the meat and then place it back in the shell.
The meat should reach at least 140°F to be deemed safe for consumption.
Overcooking can really ruin the lobster, so try not to cook it past that point.
Smoking allows for really gradual cooking, so you should be able to remove it from heat at just the right time!
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Smoked Lobster Tail
- 4 lobster tails
- 2 tablespoons butter, room temperature
- 1 tablespoon Italian flat leaf parsley
- 1 tablespoon lemon juice
- 1 teaspoon garlic, minced
- 1 teaspoon chili paste
- 1/2 teaspoon salt
- 1/4 black pepper
- Preheat your smoker to 275°F.
- With a pair of kitchen shears, cut down the center of the lobster tail shell, stopping just before the actual tail.
- Using two hands, open the shell, while keeping it intact. Use a finger or a spoon to loosen the lobster meat inside, being careful to keep it in one piece. Set the meat on top of the lobster tail.
- Add the melted butter, parsley, and spices to a bowl and whisk to combine. Pour the mixture evenly over the lobster tails.
- Place the lobster tails directly on rack of preheated smoker and cook for 20 minutes.
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
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