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
Nutrition
- Serving Size: 1 lobster tail with butter mixture (approx. 180g)
- Calories: 280 kcal
- Sugar: 0.5 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 110 mg
Keywords: smoked lobster tail, lobster tail recipe, smoked seafood, grilled lobster, seafood smoking, lobster with herb butter
