Smoked Lobster Tail

Bursting with rich, buttery, creamy flavor and a sweet, smoky finish, my smoked lobster tail is exactly what you need for your seafood fix.

Prep Time15

Cook Time1

Course: Main Dish

Cuisine: Seafood

Keyword: Smoked Lobster Tail

Servings: people

Author: Susie Bulloch

Preheat. Set your smoker to 275 degrees F.
Prepare the lobster tails. Using kitchen shears, cut the top shell of the lobster tail all the way down to the tail fins and stop. Gently pull the lobster meat through the cut opening, without detaching from the base of the tail, and set it back on top of the shell.
4 4-5 ounce lobster tails
Season the lobster. Sprinkle each tail with both salt and pepper (about 2 teaspoons each total).
2 teaspoons Kosher salt, 2 teaspoons black pepper
Smoke the lobster. Place the lobster on the smoker grates, close the lid, and smoke for around 45 minutes (depending on the size of your lobster tail), or until the internal temperature of the lobster reaches 135 degrees F.
Make the garlic butter. In a medium saucepan, melt butter. Turn off the heat and stir in minced garlic, minced Italian parsley, and shredded Parmesan cheese.
6 Tablespoons salted butter, 6 cloves garlic, 1 Tablespoon fresh Italian parsley, 1/4 cup Parmesan cheese
Baste the lobster. Baste each lobster with a heaping spoonful of the garlic butter.
Finish smoking. Close the lid and continue to smoke the lobster for an additional 15 minutes until it reaches an internal temperature of 145 degrees F. Serve with lemon wedges.
1 lemon