Smoked Lobster Tail
Smoked Lobster Tail is the definition of decadent and indulgent. It’s incredibly juicy, tender, and full of buttery, citrus-kissed flavor!
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.
Notes
Pellet Tip: Use mild wood pellets like apple, cherry, maple, or pecan. Avoid mesquite or hickory. They can overpower the delicate lobster meat.
Make-Ahead Tips: You can prep the lobster tails and mix the butter blend up to 4 hours in advance. Keep refrigerated until ready to smoke.
Storage: Leftover lobster can be stored in an airtight container in the fridge for up to 2 days. Reheat gently with butter.
Customization Ideas: Add a pinch of smoked paprika or cayenne to the butter for extra depth. Swap chili paste with hot honey for a sweet heat twist. Finish with a sprinkle of flaky sea salt and fresh lemon zest for a restaurant-style finish.
Nutrition
Serving: 1 | Calories: 103cal | Carbohydrates: 1g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 604mg | Sugar: 1g | Fiber: 1g | Calcium: 59mg | Iron: 1mg