Description
Tender, buttery smoked lobster tails infused with wood-fired flavor — an elegant seafood dish perfect for special occasions or weekend grilling.
Ingredients
- 4 lobster tails (about 6–8 ounces each)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon lemon juice
- Lemon wedges, for serving
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat your smoker to 225°F (107°C) using fruit woods like apple or cherry for a light smoke or hickory for a deeper flavor.
- Cut through the top of each lobster shell lengthwise with kitchen shears. Carefully pull the meat up through the shell and rest it on top.
- In a bowl, mix the melted butter, olive oil, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and lemon juice. Brush generously over the lobster meat.
- Place lobster tails on the smoker grates and smoke for 45–60 minutes, or until internal temperature reaches 140°F (60°C).
- During the last 15 minutes of smoking, baste the lobster tails again with the butter mixture.
- Remove from smoker, squeeze fresh lemon juice on top, garnish with parsley, and serve hot with additional melted butter if desired.
Notes
- Use thawed lobster tails for even cooking and best texture.
- Try garlic herb butter or citrus zest for extra flavor variations.
- Monitor internal temperature closely to avoid overcooking.
- Best served fresh but can be stored and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 lobster tail
- Calories: 280
- Sugar: 0g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 135mg
