Covered in Cajun seasoning and butter, these smoked lobster tails have a slightly sweet and smoky flavor and just melts in your mouth.
I can't get enough smoked recipes these days - from smoked shrimp to smoked burgers to smoked carnitas to smoked pulled chicken.
But have you every thought about smoking lobster? I'll be honest I hadn't until I got a pellet smoker and I just want to cook everything in it these days.
By slathering them in a Cajun butter and cooking low and slow for an hour, you get succulent lobster that is serious restaurant quality. I mean sure you can boil it, but where is the fun in that?
Yes it's a little more expensive than your average at home meal, but these smoked lobster tails will have you wanting more. It's great on its own or even used for lobster ravioli. Plus they are great to use as leftovers like this lobster fried rice or even lobster alfredo.
Why This Recipe Works
- Smoking adds a rich, smoky flavor to the lobster meat, enhancing its natural sweetness.
- By cooking low and slow and using a thermometer, you ensure tender and succulent lobster meat.
- Pairs well with a variety of sides like smoked mac and cheese, roasted carrots and green beans or smoked asparagus.
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Ingredient Notes
- Lobster tails - With this dish I just use frozen lobster tails and thaw the night before. You are welcome to use live but that's just not my thing.
- Butter - Adds some fat and helps coat the spices to the lobster.
- Lemon - You want some acidity to offset the slight sweetness of the smoked lobster tails.
- Cajun seasoning, salt and pepper - Enhances the flavor or the lobster. You can omit the Cajun seasoning if you prefer.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Make the butter mixture by mixing everything together in a bowl and set aside. Prepare the lobster by using kitchen scissors to cut along the top of the shell, down the middle, all the way to the tip of the tail. Use your fingers to to gently pull the meat up through. Lay the meat on top of the shell.
Brush each lobster tail with the melted butter mixture and smoke at 225°F for an hour or until the internal temperature reaches 140°F. Baste the lobster every 15 minutes.
FAQs
You want wood that will produce a mild smoke flavor so alder is best but a fruit wood like apple or cherry works great too.
Cold water has the best texture and flavor. The grocery store usually indicates if it's warm or cold, but you can tell by where it is sourced.
Cold water comes mostly from the the northeastern coast of the US and Canada where warm water in general comes from Florida/Caribbean.
If you've never butterflied lobster I suggest watching this video from Better Homes and Garden.
The best way to know the lobster is done is inserting an internal thermometer into the meat and cooking until it reaches 140°F.
However if you don't have a thermometer, the exterior shell of the lobster will be red and the meat is white in color.
In general, it takes about an hour to cook lobster at 225°F.
You can never go wrong with a starch like brown butter mashed potatoes, but goat cheese risotto or rice works too. You could also serve with some white cheddar mac and cheese.
From a vegetable standpoint, I liked roasted potatoes and broccoli, grilled corn on the cob or coleslaw. And who can forget some good garlic bread.
Lobster is one of those things that is best right after cooking but you can reheat.
The best way is to wrap it in some aluminum foil with some butter and reheat in the oven at 350°F for 10 minutes.
Variations
While I like the Cajun seasoning flavor, you can really use any seasoning you like. From herb seasoning to a BBQ rub with some BBQ sauce. Or you can just go with some butter, lemon, salt and pepper.
It really just depends on your preference for the day.
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked lobster. What is needed is the following:
- Pellet grill/charcoal grill/smoker - I'm partial to a good pellet grill, but you can use whatever you have to make this.
- Kitchen shears - Needed to cut the shell.
- Basting brush - Used to brush the lobster with the butter and seasonings.
- Meat thermometer - Helps prevent you from overcooking the lobster.
Pro Tips/Recipe Notes
- Use a mild wood for a subtle smoke flavor like alder, apple or cherry.
- Baste the butter throughout the smoking process as it really flavors the lobster.
- Use a meat thermometer so you know when the lobster is cooked.
- If you're short on time, you can smoke at 300°F for about 15-20 minutes, but you'll have less smoke flavor.
Similar Recipes
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Smoked Lobster Tails
Ingredients
- 4 (6 oz) lobster tails
- ¼ cup unsalted butter
- 1 tablespoon lemon juice
- 1 tablespoon Cajun seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat smoker to 225°F.
- Prepare the lobster tails. Use kitchen scissors to cut along the top of the shell, down the middle, all the way to the tip of the tail.
- Use your fingers to to gently pull the meat up through. Lay the meat on top of the shell.
- Place the butter, lemon juice, Cajun seasoning and black pepper in a small bowl and heat in the microwave until melted.
- Brush each lobster tail with the melted butter mixture.
- Smoke the the lobster tails for about 1 hour or until the internal temperature reaches 140°F. Baste the lobster every 15 minutes with the remaining butter.
Notes
- Use a mild wood for a subtle smoke flavor like alder, apple or cherry.
- Baste the butter throughout the smoking process as it really flavors the lobster.
- Use a meat thermometer so you know when the lobster is cooked.
- If you're short on time, you can smoke at 300°F for about 15-20 minutes, but you'll have less smoke flavor.
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