Effortless Smoked Lobster Tails

Indulge in an extraordinary culinary experience with these incredibly Easy Smoked Lobster Tails, guaranteed to elevate any meal into a gourmet celebration. Each succulent lobster tail is gently smoked to perfection, infusing it with a delicate smoky essence, and then lavishly drizzled with a vibrant Old Bay lemon garlic butter sauce. Whether you’re preparing a holiday feast, a special weeknight dinner, or simply craving an unforgettable seafood sensation, these smoked lobster tails can be effortlessly created using any smoker or your trusted Traeger electric pellet grill.

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Selecting the Best Lobster Tails

The journey to an exquisite smoked lobster begins with selecting the right product. For superior flavor and texture, always prioritize **cold-water lobster tails**. These are typically sourced from the East Coast of the United States or Canada, with Maine lobster tails being particularly renowned due to the frigid waters they inhabit. The cold environment causes the lobster meat to firm up, resulting in a significantly more tender and succulent texture when cooked properly, and a richer, sweeter flavor profile.

In contrast, warm-water lobsters, often from tropical regions, tend to have softer, sometimes mushy meat and can carry a distinct, undesirable “fishy” or even ammonia-like odor. When shopping, if the origin isn’t clearly labeled, don’t hesitate to ask your fishmonger whether the lobster tails are from cold or warm waters. If they can’t provide a definitive answer, it’s generally best to assume the latter and seek out a more reputable source. While cold-water lobster might come with a higher price tag, the difference in quality is undeniably worth the investment – a true testament to the adage, “you get what you pay for.”

Observe the lobster tails closely; they should appear dark in color before cooking, transforming into a vibrant orange and red hue once they’re perfectly done. For the absolute best quality, consider looking for **wild-caught lobster tails**. These can sometimes be a bit harder to find in conventional supermarkets but are often available at specialty grocers like Whole Foods or Sprouts. Many discerning home cooks also opt for online purveyors like Butcher Box for consistently high-quality, sustainably sourced seafood, including premium lobster.

Properly Thawing Frozen Lobster

Most lobster tails available for purchase are sold frozen. Proper thawing is crucial to maintain the delicate texture and flavor of the meat. The ideal method for thawing frozen lobster tails is to transfer them from the freezer to the refrigerator and allow them to thaw slowly overnight. This gradual process helps prevent the meat from becoming tough or watery. Planning ahead ensures your lobster tails are perfectly defrosted when you’re ready to cook.

If you find yourself short on time, a quicker method can be employed: place the frozen lobster tails in a sealed plastic bag and submerge them in a bowl of cold water. Change the water every 30 minutes to keep it cold and facilitate faster thawing. Depending on the size of the tails, this process can take anywhere from 30 minutes to an hour. Never thaw lobster at room temperature or in hot water, as this can compromise both food safety and the quality of the meat, leading to a rubbery texture.

Crafting the Irresistible Lemon Garlic Butter Sauce

The star of this dish, alongside the perfectly smoked lobster, is the exquisite lemon garlic butter sauce. This simple yet flavor-packed concoction enhances the natural sweetness of the lobster without overpowering it. My go-to recipe features rich melted unsalted butter, freshly minced garlic for a pungent kick, vibrant fresh parsley, and the bright acidity of fresh lemon juice. However, the secret ingredient that truly elevates this sauce, especially for seafood, is a generous dash of Old Bay Seasoning. Its unique blend of herbs and spices perfectly complements the smoky lobster.

While Old Bay is a classic for a reason, feel free to experiment with your favorite seafood seasoning if you prefer. Some popular alternatives include Cajun seasoning, a simple blend of paprika and black pepper, or even a touch of white wine in the butter sauce for added depth. The beauty of this sauce lies in its versatility. Whisk all the ingredients together until well combined. You’ll use half of this flavorful butter to brush onto the lobster tails before smoking, allowing the flavors to meld beautifully. The remaining sauce is reserved for drizzling over the hot, finished lobster, creating a glossy, aromatic finish that is simply divine. This two-stage application ensures maximum flavor penetration and a show-stopping presentation.

Mastering the Art of Butterflying Lobster Tails

Butterflying lobster tails is more than just a presentation technique; it’s a clever trick that ensures even cooking and allows every morsel of meat to absorb that incredible smoky flavor and rich butter sauce. While it might seem a bit daunting at first, a little practice will make you a pro. The goal is to expose the lobster meat while keeping it attached to the shell, creating an elegant “piggyback” presentation.

Here’s a detailed guide to butterfly your lobster tails:

1. **Prepare the Tail:** Start by patting the thawed lobster tail thoroughly dry with paper towels. This helps with handling and prevents excess moisture.
2. **Cut the Shell:** Using sturdy kitchen shears, begin at the open end of the lobster tail (the end where the meat meets the body). Carefully cut a lengthwise slit down the center of the top shell, continuing until you reach the fin, stopping just before you cut through it completely. Make sure to cut through a portion of the meat as you go; this incision is key to creating the butterfly effect and allowing the meat to sit neatly on top of the shell.




3. **Crack the Ribs:** Flip the lobster tail over so the underside of the shell is facing up. Gently press down on the ribs of the shell with your thumbs until you hear them crack. This step is vital as it loosens the shell, making it much easier to separate the meat without tearing it.
4. **Extract and Position the Meat:** Now, turn the tail back over. Carefully slip your fingers underneath the exposed lobster meat, separating it from the bottom shell. Gently lift the meat upwards, pulling it through the cut in the top shell. You want to prop the entire piece of meat directly on top of the cut shell, keeping it attached at the base near the fin. Flatten the meat slightly to create a uniform thickness for even smoking. If the lobster hasn’t been deveined, now is the time to carefully remove any visible black vein. Rinse the tail quickly if necessary and pat dry again.

This method not only creates a stunning visual for your dish but also allows the smoky flavor and the rich garlic butter sauce to envelop every part of the lobster meat, leading to a consistently tender and flavorful result.

How to Smoke Lobster Tails: A Step-by-Step Guide

Smoking lobster tails might sound intimidating, but it’s a surprisingly simple process that yields incredible results. The gentle, consistent heat of a smoker combined with aromatic wood smoke transforms the lobster into a tender, flavorful masterpiece. Follow these steps for perfectly smoked lobster tails:

1. **Preparation is Key:** Begin by ensuring your lobster tails are fully thawed and meticulously butterflied, as detailed in the previous section. Pat them thoroughly dry with paper towels. This step is crucial as it helps the butter sauce adhere better and promotes a more even smoke penetration.
2. **Preheat Your Smoker:** Get your smoker or Traeger grill ready. Preheat it to a steady 300°F (150°C). This temperature is ideal for lobster as it provides enough heat to cook the meat without drying it out, while still allowing ample time for the smoky flavor to develop.
3. **Craft the Flavorful Sauce:** In a small bowl, combine your melted butter, minced garlic, fresh lemon juice, finely chopped parsley, and Old Bay Seasoning. Whisk these ingredients together until they form a fragrant, well-blended sauce. This sauce will be your primary flavoring agent.
4. **First Sauce Application:** Lightly brush half of the prepared lemon garlic butter sauce generously over the exposed lobster meat. Ensure every part of the meat is coated to infuse it with flavor during the smoking process.
5. **Smoke to Perfection:** Carefully place the butterflied lobster tails directly on the grates of your preheated smoker. Arrange them in a single layer, ensuring there’s enough space for the smoke to circulate around each tail. Close the smoker lid and allow them to cook.




6. **Check for Doneness:** The most accurate way to determine doneness is by using an instant-read meat thermometer. Insert the probe into the thickest part of the lobster meat, avoiding the shell. The lobster is perfectly cooked when it reaches an internal temperature of 130-140°F (54-60°C). Visually, the meat should be opaque and white throughout, with no translucent grey areas. The shells will turn a brilliant red.
7. **Second Sauce Application & Rest:** Once cooked, carefully remove the lobster tails from the smoker. Immediately drizzle the remaining lemon garlic butter sauce over the hot lobster. This adds an extra layer of moisture and a fresh burst of flavor. Allow the lobster to rest for a few minutes before serving. This brief resting period helps the juices redistribute, ensuring a tender and moist result.

Choosing the Ideal Wood Pellets for Smoking

The type of wood you choose for your smoker plays a significant role in the final flavor profile of your lobster. For smoked lobster tails, you want a wood that imparts a gentle, complementary smoke flavor without overpowering the delicate sweetness of the seafood. My personal favorites include **mesquite** or the **Traeger signature blend** pellets. Mesquite offers a strong, distinctive smoke flavor that pairs well with rich proteins, but use it sparingly if you prefer a milder taste. The Traeger signature blend is a versatile mix that provides a balanced, approachable smoky aroma.

Other excellent choices for smoking lobster include:

• **Applewood:** Known for its mild, slightly sweet, and fruity smoke, applewood is a fantastic choice for seafood, adding a subtle depth of flavor.
• **Maplewood:** Similar to apple, maple offers a sweet and gentle smoke that complements the natural sweetness of lobster beautifully.
• **Cherrywood:** This wood imparts a mild, fruity smoke with a lovely reddish hue, which can enhance the visual appeal of your smoked lobster.
• **Oakwood:** A medium-strength wood, oak provides a classic barbecue flavor that is robust enough to stand up to lobster without being too aggressive.

Experiment with different woods to discover your preferred smoky undertone. For beginners, a milder fruitwood like apple or maple is a great starting point.

Optimal Smoker Temperature for Lobster

Maintaining the correct smoker temperature is critical for tender, perfectly cooked lobster. I recommend smoking lobster tails at **300°F (150°C)**. This temperature strikes an ideal balance: it’s high enough to cook the lobster efficiently, preventing it from drying out, yet low enough to allow the smoke flavor to slowly penetrate the meat. A lower temperature would extend the cook time significantly, potentially making the lobster rubbery, while a much higher temperature would cook it too quickly, limiting smoke absorption and risking uneven cooking.

Consistency is key. Ensure your smoker holds a steady temperature throughout the cooking process. Using a reliable smoker thermometer is essential to monitor this accurately. Fluctuations in temperature can lead to inconsistent results, so trust your equipment and let it do its work.

Understanding Cook Time and Doneness

The cooking time for smoked lobster tails can vary significantly based on their size. It’s crucial to understand that time is merely a guideline, and the true indicator of doneness is the internal temperature of the lobster meat. For smaller lobster tails, typically 5-6 ounces each, you can expect a cooking time of approximately 25-30 minutes at 300°F. If you’re working with larger, colossal jumbo lobster tails, which can range from 16-20 ounces, the cooking time could extend to an hour or even longer.

Always prioritize using an instant-read meat thermometer over strict adherence to cook times. Lobster meat transforms quickly from perfectly tender to tough and rubbery if overcooked. Begin checking the internal temperature a few minutes before the estimated cook time for smaller tails and adjust accordingly for larger ones. This vigilance will ensure your lobster is cooked to absolute perfection every time.

Knowing When Your Smoked Lobster is Perfectly Done

Achieving perfectly cooked lobster is a delicate balance. Overcooking is the biggest pitfall, leading to tough, rubbery meat. The most reliable method to ascertain doneness is by monitoring the internal temperature with a quality meat thermometer. Insert the probe into the thickest part of the lobster tail meat, being careful not to touch the shell. The ideal internal temperature for cooked lobster is between **130°F to 140°F (54-60°C)**. Aiming for the lower end of this range will give you the most tender and succulent results.

Beyond temperature, visual cues are also helpful:

• **Color of the Meat:** Properly cooked lobster meat will be completely opaque and white throughout. Any translucent or greyish areas indicate it needs more time on the smoker.
• **Color of the Shell:** The shell of a raw lobster is typically dark. As it cooks, it will transform into a vibrant, bright red or orange.
• **Texture:** The meat should be firm yet tender, easily flaking when gently pulled apart. If it feels hard and rubbery, it’s likely overcooked.

Remove the lobster tails from the smoker as soon as they reach the target internal temperature. The carry-over heat will continue to cook them for a minute or two after removal. This precision ensures your smoked lobster tails are incredibly tender and flavorful, never tough.

Resting Your Smoked Lobster

Just like with other meats, a brief resting period after smoking can significantly improve the quality of your lobster. Once the lobster tails reach the desired internal temperature and are removed from the smoker, drizzle them with the remaining garlic butter sauce and let them sit for about 5-10 minutes. This short rest allows the heat to distribute evenly throughout the meat and the juices to redistribute, resulting in a more tender, succulent, and flavorful bite. While it might be tempting to dive right in, this crucial step ensures you get the most out of your perfectly smoked lobster.

Reheating Smoked Lobster: Tips for Best Results

Ideally, smoked lobster tails are best enjoyed fresh off the smoker to experience their peak flavor and texture. Reheating can often lead to a drier, tougher result. For this reason, I generally recommend cooking only the amount you anticipate eating in a single sitting. However, if you do find yourself with leftovers, there are methods to reheat them while minimizing the loss of quality.

The key to reheating lobster is to do it gently and quickly:

• **Air Fryer Method:** Place the leftover lobster tails in an air fryer basket. Cook at 350°F (175°C) for just a few minutes, typically 3-5 minutes, until they are warmed through. Keep a close eye on them to prevent overcooking. The air fryer helps restore a bit of crispness to the exterior while gently heating the interior.
• **Pan-Searing with Butter:** For a more luxurious reheat, melt a small amount of butter in a pan over medium-low heat. Place the lobster tails in the pan and gently sear for 2-3 minutes per side, just until warmed. The butter will help keep the meat moist.
• **Oven Method:** You can also reheat them in a preheated oven at 300°F (150°C), wrapped loosely in foil with a pat of butter, for 5-10 minutes.

Regardless of the method, remember that each time lobster is reheated, its texture will become progressively tougher. Always aim for gentle, quick reheating to preserve as much of that initial tender texture as possible.

Delicious Side Dishes to Pair with Smoked Lobster

Smoked lobster tails are a show-stopping main course that deserves equally impressive accompaniments. Here are some fantastic side dishes that perfectly complement the rich, smoky flavor of the lobster:

• **Mashed Ranch Potatoes**: Creamy, savory mashed potatoes with a hint of ranch seasoning offer a comforting and flavorful contrast to the delicate lobster.
• **Southern Creamed Corn**: Sweet and rich, creamed corn brings a delightful balance of flavors and a creamy texture that pairs beautifully with seafood.
• **Roasted Ranch Potatoes**: Crispy on the outside, fluffy on the inside, these potatoes offer a different texture profile and a zesty ranch flavor that enhances the meal.
• **Air Fryer Green Beans**: A light, crisp, and healthy green vegetable that can be quickly prepared, providing a fresh counterpoint to the richness of the lobster.
• **Southern Collard Greens**: For a touch of Southern comfort, tender collard greens cooked with a hint of smoky flavor offer a hearty and traditional pairing.
• **Grilled Asparagus in Foil**: Simple, elegant, and packed with flavor, grilled asparagus provides a fresh, slightly bitter note that cuts through the richness of the lobster and butter sauce.

Consider a crisp white wine, such as a Sauvignon Blanc or Chardonnay, to complement the seafood flavors and elevate your dining experience.

Explore More Lobster Recipes

If you’ve fallen in love with the luxurious taste of lobster, there are many other incredible ways to prepare this magnificent seafood. Expand your culinary repertoire with these enticing lobster recipes:

• **Lobster Mac and Cheese**: A decadent and comforting dish, combining creamy macaroni and cheese with tender chunks of lobster.
• **Air Fryer Lobster Tails**: For a quick and easy method to achieve perfectly cooked lobster tails with minimal fuss.
• **Creamy Lobster Bisque Soup**: A rich, velvety soup bursting with intense lobster flavor, perfect for a sophisticated starter or light meal.

Discover More Traeger and Smoker Recipes

The versatility of your Traeger or other pellet smoker extends far beyond lobster. If you enjoy the unique flavor that smoking imparts, you’ll love exploring these other delicious smoker recipes:

• **Traeger Smoked Ribs**
• **Traeger Smoked Bacon**
• **Smoked Mac and Cheese**
• **Traeger Smoked Salmon**
• **Traeger Smoked Chicken Breast**
• **Traeger Smoked Turkey**
• **Smoked Salsa**
• **Traeger Chicken Wings**
• **Traeger Smoked Ham**
• **Traeger Smoked Whole Chicken**
• **Traeger Smoked Brisket**

Easy Smoked Lobster Tail

By Brandi Crawford

These Easy Smoked Lobster Tails are cooked to absolute perfection and finished with a rich Old Bay lemon garlic butter sauce. Perfect for holidays, special dinners, or any occasion, they can be made on any smoker or Traeger electric pellet grill.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 2 lobster tails

Calories: 182 kcal

Equipment

• Traeger Pellet Smoker (or any other smoker)
• Smoker Pellets (e.g., Mesquite, Apple, Maple)
• Kitchen Shears
• Meat Thermometer

Ingredients

• 2 lobster tails (5-7 ounces each, standard size)
• 1 ½ tablespoons melted unsalted butter (see notes)
• ½ tablespoon fresh lemon juice
• 2 garlic cloves, minced
• ½ teaspoon finely chopped fresh parsley
• ½ teaspoon Old Bay Seasoning (or your favorite seafood seasoning)

Detailed Instructions

1. **Preheat Smoker:** Set your smoker to preheat at 300°F (150°C).
2. **Butterfly Lobster:** Pat the lobster tails dry. Using kitchen shears, slice through the top shell down the middle until you reach the base of the tail (fin), also cutting into the meat. This will butterfly the tail and help it sit better on the shell.
3. **Crack Ribs:** Flip the lobster tail over and press down firmly on the underside ribs until you hear them crack. This helps to release the meat from the shell for butterflying.
4. **Prepare Meat:** Turn the lobster tail back over and gently open up the shell. If the lobster has not been deveined, carefully remove any visible black vein. You may rinse the tail quickly, then pat it dry again.
5. **Loosen Meat:** Press along the edges of the shell on both sides to further loosen the meat from the shell. Carefully lift the meat from the shell, keeping it attached at the base, and lay it over the top of the shell.
6. **Prepare Butter Sauce:** In a small bowl, combine the melted butter, minced garlic, fresh lemon juice, chopped parsley, and Old Bay Seasoning. Whisk well to combine.
7. **Apply Sauce:** Brush half of the butter sauce generously over the exposed lobster meat. Reserve the remaining sauce for drizzling after cooking. Note: The amount of butter sauce needed may vary based on tail size; add more if necessary.
8. **Smoke Lobster:** Place the butterflied lobster tails directly on the smoker grates. Smoke until the internal temperature reaches 130-145°F (54-60°C) when measured in the thickest part of the meat. The meat should be opaque white with no translucent grey areas.
9. **Serve:** Remove the smoked lobster tails from the smoker. Immediately drizzle with the remaining butter sauce. Allow to rest for 5 minutes, then serve hot.

Expert Tips and Notes

• **Adjust Quantity:** This recipe is easily doubled or tripled to accommodate more servings. Adjust ingredient amounts accordingly.
• **Butter Preference:** The recipe provides a generous amount of butter sauce, assuming some will be used for dipping after cooking. Feel free to reduce the butter or other ingredients by half if you prefer a lighter touch or less dipping sauce.
• **Cooking Variability:** Lobster cook time is highly dependent on tail size. Always use an instant-read meat thermometer to avoid overcooking, which results in rubbery, tough meat.
• **Butterflying Practice:** Don’t get discouraged if your first attempt at butterflying isn’t perfect. It’s a skill that improves with practice!
• **Even Cooking:** Butterflying is crucial as it allows the smoker’s heat and smoke to penetrate the meat evenly, ensuring uniform cooking and preventing overcooked edges or undercooked centers.
• **Source Your Lobster:** For colossal or large lobster tails, consider reputable seafood suppliers like Lobsteranywhere for high-quality product.

Nutrition Information

**Serving:** 1 lobster tail **Calories:** 182 kcal **Carbohydrates:** 1g **Protein:** 32g **Fat:** 8g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.