Smoked Lobster Tails With Garlic Butter (Print View)
Tender smoked lobster tails with rich garlic butter—perfect for special occasions.
# What You'll Need:
→ Seafood
01 - 4 lobster tails (about 6 oz each), thawed if frozen
→ Garlic Butter
02 - 6 tbsp unsalted butter, melted
03 - 3 cloves garlic, finely minced
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp lemon zest
06 - 1 tbsp fresh lemon juice
07 - ½ tsp smoked paprika
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper
→ Garnish
10 - Lemon wedges
11 - Extra parsley, chopped
# Method:
01 - Preheat your smoker to 225°F using mild wood chips such as apple or cherry.
02 - With kitchen scissors, cut down the center of the top shell of each lobster tail, stopping at the tail fin. Gently pry the shell open and lift the meat, resting it on top of the shell.
03 - In a small bowl, mix the melted butter, garlic, parsley, lemon zest, lemon juice, smoked paprika, salt, and pepper to create the garlic butter.
04 - Brush each lobster tail generously with the garlic butter mixture, reserving some for basting and serving.
05 - Place the prepared lobster tails directly on the smoker grates, meat side up.
06 - Smoke for 40–45 minutes, or until the lobster meat is opaque and reaches an internal temperature of 140–145°F. Baste with more garlic butter halfway through cooking.
07 - Remove from the smoker and drizzle with any remaining garlic butter. Garnish with lemon wedges and extra parsley if desired. Serve immediately.
# Insider Tips:
01 -
- The garlic butter seeps into every crevice while the smoke adds this incredible depth you just cannot get from boiling or broiling
- It looks impressive but takes maybe ten minutes of active work
02 -
- Overcooked lobster turns rubbery fast, so pull them at 140°F even if they look slightly underdone, they will keep cooking
- Apple wood is my go-to, but hickory can be too strong and mask that sweet lobster flavor
03 -
- Pat the tails dry before buttering them, wet meat will not hold that beautiful golden glaze
- Let them rest for just a couple minutes off the heat before serving, this keeps the butter from running right off