Spicy Smoked Lobster Tails

How to Make Spicy Smoked Lobster Tails

1. 1

   Step 1: Prep and butterfly the lobster tails

   Using kitchen shears, cut down the top of each shell toward the tail and carefully lift the meat, leaving the bottom shell attached; set the meat on top of the shell (butterfly). Pat the meat dry, then season evenly with kosher salt, black pepper and the spicy smoked rub, pressing the rub gently so it adheres.

   For this step

   • 2 tailsLobster tails (6–8 oz / 170–225 g each)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1 1/2 tspSpicy smoked rub (smoked paprika, chipotle powder, cayenne, brown sugar)
   
2. 2

   Step 2: Preheat smoker and load wood chips

   Preheat your smoker to 225°F (107°C). If using a charcoal or pellet smoker, add apple or cherry wood chips for a bright smoke; mild hickory or oak work too. Aim for a steady low smoke and stable temperature before placing the lobster in the smoker.

   For this step

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

   Step 3: Make the garlic–lemon butter

   Melt the unsalted butter in a small saucepan over low heat, stir in the minced garlic and simmer 30–60 seconds until fragrant (do not brown). Remove from heat and whisk in the fresh lemon juice; reserve about 2 tablespoons of this butter for basting during the final finish.

   For this step

   • 2 clovesGarlic, minced
   • 1 TbspFresh lemon juice
   
4. 4

   Step 4: Smoke the lobster tails gently

   Place the prepared lobster tails shell-side down on the smoker grate and smoke at 225°F (107°C) until the meat is opaque and firm to the touch, about 20–30 minutes for 6–8 oz tails. Use an instant-read thermometer if available—the thickest part of the tail should reach about 135–140°F (57–60°C).
   
5. 5

   Step 5: Baste and optionally finish over high heat

   Baste the tails once or twice with the garlic–lemon butter during the last 5 minutes of smoking. For extra color and a caramelized edge, increase smoker or grill heat to 450°F (232°C) and sear for 1–2 minutes shell-side down, or transfer briefly to a hot grill or cast-iron for a hot finish; watch carefully to avoid overcooking.
   
6. 6

   Step 6: Serve and garnish

   Transfer lobster tails to plates, spoon any remaining butter over the meat and finish with a sprinkle of finely chopped parsley. Serve immediately — each guest gets one tail; pair with lemon wedges and a simple salad or buttered corn if desired.

   For this step

   • 1 TbspFresh parsley, finely chopped (garnish)
   

1. Using kitchen shears, cut down the top of each shell toward the tail and carefully lift the meat, leaving the bottom shell attached; set the meat on top of the shell (butterfly). Pat the meat dry, then season evenly with kosher salt, black pepper and the spicy smoked rub, pressing the rub gently so it adheres.
2. Preheat your smoker to 225°F (107°C). If using a charcoal or pellet smoker, add apple or cherry wood chips for a bright smoke; mild hickory or oak work too. Aim for a steady low smoke and stable temperature before placing the lobster in the smoker.
3. Melt the unsalted butter in a small saucepan over low heat, stir in the minced garlic and simmer 30–60 seconds until fragrant (do not brown). Remove from heat and whisk in the fresh lemon juice; reserve about 2 tablespoons of this butter for basting during the final finish.
4. Place the prepared lobster tails shell-side down on the smoker grate and smoke at 225°F (107°C) until the meat is opaque and firm to the touch, about 20–30 minutes for 6–8 oz tails. Use an instant-read thermometer if available—the thickest part of the tail should reach about 135–140°F (57–60°C).
5. Baste the tails once or twice with the garlic–lemon butter during the last 5 minutes of smoking. For extra color and a caramelized edge, increase smoker or grill heat to 450°F (232°C) and sear for 1–2 minutes shell-side down, or transfer briefly to a hot grill or cast-iron for a hot finish; watch carefully to avoid overcooking.
6. Transfer lobster tails to plates, spoon any remaining butter over the meat and finish with a sprinkle of finely chopped parsley. Serve immediately — each guest gets one tail; pair with lemon wedges and a simple salad or buttered corn if desired.