Name: Smoked Lobster Tail Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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); 1 teaspoon chili paste (such as Gourmet Garden or your favorite brand); 1/2 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper

Jump to Recipe

If you are craving a seafood dish that feels both luxurious and deeply satisfying, then the Smoked Lobster Tail is going to become your new favorite. This recipe takes humble lobster tails and elevates them with a gentle, fragrant smoke that infuses every bite with a sweet, subtly smoky flavor. The combination of melted butter, zesty lemon, aromatic garlic, and a hint of chili paste turns this dish into a showstopper that’s as elegant as it is approachable. Perfect for impressing guests or simply treating yourself, the Smoked Lobster Tail is a delicious adventure that’s surprisingly easy to make at home.

Smoked Lobster Tail Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays an essential role, combining to create a balance of rich, bright, and smoky flavors. These simple, fresh elements ensure your Smoked Lobster Tail will be tender, flavorful, and visually stunning.

4 lobster tails: The star of the show, fresh or thawed lobster tails provide that tender, succulent seafood base.
2 tablespoons unsalted butter (room temperature): Brings richness and helps all the seasonings meld perfectly on the lobster meat.
1 tablespoon Italian flat leaf parsley (finely chopped): Adds a fresh, herbaceous note that brightens the dish.
1 tablespoon lemon juice (freshly squeezed): Offers a zesty contrast that lifts the buttery, smoky flavors.
1 teaspoon garlic (minced): Delivers an aromatic depth that complements the lobster beautifully.
1 teaspoon chili paste: Introduces a subtle heat that enlivens each bite without overpowering the delicate lobster.
1/2 teaspoon kosher salt: Enhances all the natural flavors and balances the seasoning.
1/4 teaspoon fresh ground black pepper: Adds a gentle peppery kick to finish.

How to Make Smoked Lobster Tail

Step 1: Preheat Your Smoker

Begin by setting your pellet smoker to 275°F, choosing a mild wood such as apple, cherry, maple, or pecan. These woods provide a sweet and subtle smoke that won’t overpower the sweet lobster meat. Let the smoker preheat fully while you prepare the lobster tails.

Step 2: Prepare the Lobster Tails

Using kitchen shears, carefully cut down the center of each lobster tail shell, stopping just before reaching the tail fin. This step lets you access the meat inside while keeping the tail intact for an attractive presentation.

Step 3: Loosen and Butterfly the Meat

Gently pry open the shells and use your fingers or a spoon to loosen the lobster meat, being careful to keep it in one whole piece. Then lift the meat up and rest it on top of the shell—it’s called butterflying, and it turns the lobster tails into an elegant centerpiece.

Step 4: Mix the Butter Seasoning

In a small bowl, whisk together the softened unsalted butter, chopped parsley, fresh lemon juice, minced garlic, chili paste, kosher salt, and black pepper. This flavorful butter mixture will soak into the lobster while it smokes, adding depth and richness.

Step 5: Season the Lobster

Generously spoon or brush the butter mixture evenly over the exposed lobster meat. Don’t be shy with the butter—it’s the key to that juicy, flavorful bite you’ll crave after smoking.

Step 6: Smoke the Lobster Tails

Place the lobster tails directly on the smoker grates with the meat side up. Smoke them for about 20 minutes until the internal temperature reaches 140°F and the lobster meat turns opaque. The gentle smoke will infuse the lobster with a heavenly flavor that’s hard to beat.

Step 7: Serve Hot and Enjoy

Once smoked to perfection, remove from the smoker and serve immediately. The Smoked Lobster Tail tastes best warm, kissed by the lingering flavor of the wood smoke, and ready to melt in your mouth.

How to Serve Smoked Lobster Tail

Garnishes

Simple garnishes enhance the stunning natural flavor of smoked lobster tails. Lemon wedges are a classic choice—just a squeeze adds fresh brightness to every bite. Fresh parsley or chives sprinkled on top add a pop of color and a fresh touch. Melted butter on the side is a no-brainer for dipping or drizzling.

Side Dishes

Smoked lobster tail pairs wonderfully with light, flavorful sides that complement yet don’t compete with the rich seafood. Think roasted asparagus, garlic butter green beans, or a crisp garden salad with a tangy vinaigrette. For a heartier meal, creamy risotto or buttery mashed potatoes make divine partners.

Creative Ways to Present

If you want to wow your dinner guests, try serving each lobster tail on a bed of citrus-infused rice or atop a colorful blend of grilled seasonal vegetables. You could even fashion an elegant seafood platter with additional shellfish or smoked fish for a festive spread. Presentation is your playground here—have fun showing off that gorgeous smoked lobster tail!

Make Ahead and Storage

Storing Leftovers

If you have any leftover smoked lobster tail (and we hope you do), store it in an airtight container in the refrigerator. It’s best enjoyed within 2 days to maintain that tender texture and freshness of flavor.

Freezing

You can freeze smoked lobster tail for longer storage. Wrap each tail tightly in plastic wrap, then place in a freezer-safe bag or container. Frozen lobster is best eaten within 1 month to avoid texture loss.

Reheating

To reheat without drying out the delicate lobster, warm it gently in a low oven set to 250°F, covered tightly with foil. Reheating slowly helps retain moisture and flavor. Avoid the microwave, which can toughen the meat.

FAQs

Can I use frozen lobster tails for smoking?

Absolutely! Just be sure to thaw them completely in the refrigerator overnight before preparing and smoking, which ensures even cooking and optimal flavor absorption.

What wood chips work best for smoking lobster tails?

Mild fruitwoods like apple, cherry, maple, or pecan are perfect for the Smoked Lobster Tail, providing a delicate sweet smoke that won’t overpower the lobster’s natural sweetness.

Is it necessary to butterfly the lobster tails?

Butterflying is highly recommended as it exposes more surface area to the smoke and seasoning, helping the flavors penetrate deeply and making for a stunning presentation.

How do I know when the lobster tail is fully cooked?

The lobster is done when its internal temperature reaches 140°F and the meat turns opaque. Overcooking will make it tough, so keep a close eye during the smoking process.

Can I prepare the butter mixture in advance?

Yes! Making the butter mixture ahead of time helps the flavors meld together. Just store it in an airtight container in the fridge and bring it to room temperature before using.

Final Thoughts

There’s something truly magical about the way smoke transforms a seafood classic into an unforgettable dish. Once you try this Smoked Lobster Tail recipe, you’ll find it hard to go back to ordinary lobster preparations. It’s elegant, flavorful, and surprisingly easy to craft at home. So fire up the smoker, gather your ingredients, and enjoy the rich, smoky delight of this personal favorite. Your taste buds will thank you!

Smoked Lobster Tail Recipe

★★★★★

5.2 from 24 reviews

Author: Jack
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Savor the rich, smoky flavors of this Smoked Lobster Tail recipe featuring lobster tails expertly smoked at 275°F with a flavorful herb garlic butter glaze. Perfectly cooked to a tender, juicy finish with a subtle smoky aroma from mild woods like apple or cherry, this elegant dish is ideal for special occasions or a gourmet treat at home.

Ingredients

Scale

Seafood

4 lobster tails

Butter Mixture

2 tablespoons unsalted butter (room temperature)
1 tablespoon Italian flat leaf parsley (finely chopped)
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon garlic (minced)
1 teaspoon chili paste (such as Gourmet Garden or your favorite brand)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Instructions

Preheat the Smoker: Set your pellet smoker to 275°F, choosing a mild wood like apple, cherry, maple, or pecan for a sweet, subtle smoke flavor. Allow it to fully preheat while you prepare the lobster tails.
Split the Shells: Using sharp kitchen shears, carefully cut down the center of each lobster tail shell but stop just before reaching the tail fin to keep it intact.
Lift the Meat: Gently pry open the shell and use your fingers or a spoon to carefully loosen the lobster meat from the shell, ensuring it stays whole.
Butterfly the Tails: Lift the lobster meat up and rest it on top of the shell, creating the classic butterfly presentation.
Make the Butter Mixture: In a small bowl, combine the room temperature butter, finely chopped parsley, freshly squeezed lemon juice, minced garlic, chili paste, kosher salt, and freshly ground black pepper. Stir until the ingredients are fully incorporated.
Season the Tails: Generously spoon or brush the flavorful butter mixture all over the exposed lobster meat to enhance the taste.
Smoke the Lobster: Place the prepared lobster tails directly on the smoker grates with the meat side facing up. Smoke for approximately 20 minutes or until the internal temperature reaches 140°F and the lobster meat becomes opaque and tender.
Serve: Remove the smoked lobster tails from the smoker, serve immediately while hot, optionally with extra lemon wedges or melted butter for dipping.

Notes

Use mild woods like apple, cherry, maple, or pecan to avoid overpowering the delicate lobster flavor.
Ensure lobster meat reaches an internal temperature of 140°F for safe consumption.
Butter should be at room temperature for easier mixing with herbs and spices.
For extra heat, adjust the chili paste quantity according to taste.
If you don’t have a pellet smoker, a traditional smoker with controlled temperature can be used.
Serve with fresh lemon wedges to brighten the smoky seafood flavors.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Smoking
Cuisine: American