Smoked Lobster Tails

How to Make Smoked Lobster Tails

1. 1

   Step 1: Prepare and butterfly the tails

   Thaw and pat the lobster tails dry. Using kitchen shears, cut along the top of the shell lengthwise and gently lift the meat out and rest it on top of the shell (butterflying). Season the exposed meat lightly with kosher salt, black pepper and the smoked paprika (if using).

   For this step

   • 2 tailsLobster tails (6–8 oz / 170–225 g each)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1/2 tspSmoked paprika (optional, for color and extra smoke)
   
2. 2

   Step 2: Preheat smoker and choose wood

   Preheat your smoker to 200–225°F (95–107°C). Use mild fruit woods like apple or cherry for a sweet, delicate smoke; oak gives a sturdier smoke character; mild hickory works if you prefer a stronger note. If using chips on a gas/charcoal grill, soak a handful (about 1 cup) for 20–30 minutes and add to a foil pouch or smoker box.

   For this step

   • 1 cupWood chips (apple, cherry, oak or mild hickory recommended)
3. 3

   Step 3: Make the finishing garlic-lemon butter

   Melt the unsalted butter in a small saucepan over low heat (stovetop) or in a microwave-safe bowl. Add minced garlic and warm gently for 30–60 seconds to soften the raw edge, then stir in the lemon juice and half the parsley. Reserve until ready to baste; this creates a bright, silky finishing butter. (Variation: add a pinch of cayenne or more smoked paprika for heat or smokiness.)

   For this step

   • 4 TbspUnsalted butter
   • 2 clovesGarlic, minced
   • 1 TbspFresh lemon juice
   • 1 TbspFresh parsley, finely chopped (garnish)
   
4. 4

   Step 4: Smoke the lobster tails

   Place the butterflied lobster tails meat-side up on the smoker grate. Smoke at 200–225°F (95–107°C) until opaque and the internal temperature reaches 135–140°F (57–60°C). Typical smoking time is 20–35 minutes for 6–8 oz tails; larger tails may take up to 40 minutes. Watch closely near the end to avoid overcooking — lobster becomes rubbery when overdone.
   
5. 5

   Step 5: Baste and optionally finish hot

   When the lobster reaches target temperature, brush the meat generously with the garlic-lemon butter. For a glossy, lightly caramelized finish, transfer tails meat-side down to a very hot grill or place under a broiler for 30–90 seconds, or quickly sear shell-side on a hot skillet for 30–60 seconds. If you prefer pure smoked flavor, simply baste and serve without the high-heat finish.
   
6. 6

   Step 6: Serve and garnish

   Brush once more with reserved butter, sprinkle with the remaining parsley, and serve immediately with lemon wedges and extra melted butter on the side. Suggested finishing-butter variations: citrus-herb (add finely grated lemon zest and chives), garlic-parmesan (stir in 1 Tbsp grated Parmesan), or a smoky chile butter (mix in smoked paprika and a pinch of cayenne).
   

1. Thaw and pat the lobster tails dry. Using kitchen shears, cut along the top of the shell lengthwise and gently lift the meat out and rest it on top of the shell (butterflying). Season the exposed meat lightly with kosher salt, black pepper and the smoked paprika (if using).
2. Preheat your smoker to 200–225°F (95–107°C). Use mild fruit woods like apple or cherry for a sweet, delicate smoke; oak gives a sturdier smoke character; mild hickory works if you prefer a stronger note. If using chips on a gas/charcoal grill, soak a handful (about 1 cup) for 20–30 minutes and add to a foil pouch or smoker box.
3. Melt the unsalted butter in a small saucepan over low heat (stovetop) or in a microwave-safe bowl. Add minced garlic and warm gently for 30–60 seconds to soften the raw edge, then stir in the lemon juice and half the parsley. Reserve until ready to baste; this creates a bright, silky finishing butter. (Variation: add a pinch of cayenne or more smoked paprika for heat or smokiness.)
4. Place the butterflied lobster tails meat-side up on the smoker grate. Smoke at 200–225°F (95–107°C) until opaque and the internal temperature reaches 135–140°F (57–60°C). Typical smoking time is 20–35 minutes for 6–8 oz tails; larger tails may take up to 40 minutes. Watch closely near the end to avoid overcooking — lobster becomes rubbery when overdone.
5. When the lobster reaches target temperature, brush the meat generously with the garlic-lemon butter. For a glossy, lightly caramelized finish, transfer tails meat-side down to a very hot grill or place under a broiler for 30–90 seconds, or quickly sear shell-side on a hot skillet for 30–60 seconds. If you prefer pure smoked flavor, simply baste and serve without the high-heat finish.
6. Brush once more with reserved butter, sprinkle with the remaining parsley, and serve immediately with lemon wedges and extra melted butter on the side. Suggested finishing-butter variations: citrus-herb (add finely grated lemon zest and chives), garlic-parmesan (stir in 1 Tbsp grated Parmesan), or a smoky chile butter (mix in smoked paprika and a pinch of cayenne).