These Smoked Lobster Tails have a sweet and smokey flavor that’s so delicious. The lobster is covered in butter, cooks up perfectly, and melts in your mouth!.
Lobster is a delicious and luxurious seafood that is loved by many. The sweet, succulent meat of lobster makes it a special treat. While lobster is often boiled or steamed, did you know you can also smoke it? Smoking brings out incredible flavors and gives the lobster a wonderful smoky aroma and taste.
In this guide, we will cover everything you need to know about smoking lobster, from picking the right lobster tails to preparing and cooking them on the smoker Let’s get started!
Why Smoke Lobster Tails?
Smoking imparts a lovely smoky flavor to the lobster meat. It also firms up the texture, while keeping the interior buttery and moist. The combination of smoke and rich lobster is incredible. Smoked lobster has a sweet, seafood taste with a backdrop of smokiness.
Smoking whole lobsters can be difficult as the dense shells don’t allow smoke to penetrate fully. For this reason, smoking just the tails is recommended. Lobster tail on the smoker cooks up tender and juicy!
Choosing Lobster Tails for Smoking
When selecting lobster tails for smoking, opt for cold water tails in the 4-5 ounce range. Larger tails from older lobsters tend to be tougher. The smaller tails contain the most tender, sweet meat. Look for tails labeled “Maine lobster” for very high quality.
Examine the lobster tails before purchasing. They should look firm and shiny, without any grayish discoloration. Make sure they smell fresh, like the ocean, without any fishy odor. For best flavor, use fresh tails within a couple days.
How to Prepare Lobster Tails for the Smoker
Preparing lobster tails for the smoker is simple:
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Use kitchen shears to cut lengthwise down the top center of each shell. Cut to just before the fin.
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Gently spread the shell open and pull the meat up and out keeping it attached at the base. Lay the meat atop the opened shell.
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Use your fingers to neatly tuck any stray pieces back into place, so the meat sits nicely presented.
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Lightly brush or drizzle olive oil over the meat. Then sprinkle with salt, pepper, and any other seasonings you desire.
That’s all the prep needed before putting the tails on the smoker!
What is the Best Wood for Smoking Lobster?
Fruit woods like apple, cherry, peach, and alder pair beautifully with lobster. They impart a subtle sweetness. Hickory is another excellent choice, giving a quintessential smoke flavor.
Woods to avoid are mesquite (too strong) and oak (too astringent). Go with a lighter fruit wood or hickory to let the delicate seafood flavor shine.
How to Smoke Lobster Tails – Step by Step
Follow these simple steps for perfectly smoked lobster every time:
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Set up your smoker for indirect cooking at 275°F. Use your desired fruit wood or hickory.
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Place prepared lobster tails meat-side up directly on the cooking grates. The tails don’t need to be on a pan or foil.
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Smoke the lobster tails for 20 minutes with the lid closed.
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In a small bowl, mix together softened butter, minced garlic, lemon juice, salt and pepper.
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After 20 minutes, open the smoker and generously brush lobster meat with the garlic-lemon butter.
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Close the smoker and continue cooking for 15-25 more minutes, until lobster reaches 140°F internal temperature.
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Serve immediately, topped with extra butter. Enjoy!
The sweet brininess of the lobster combined with smoky undertones is absolutely sensational. Smoking really brings out the succulent flavors of the lobster in new ways.
Make a Flavored Butter for Basting
Basting the lobster tails with a flavored butter while they smoke adds even more flavor. The butter keeps the meat extra moist and tender too.
Try mixing the butter with any of these ingredients:
- Minced garlic
- Lemon juice and zest
- Chopped fresh parsley or dill
- Grated Parmesan
- Cajun seasoning
- Old Bay seasoning
Get creative with spice blends, citrus juices, herbs, etc. Swirl any flavors you like into softened butter before brushing onto the lobster.
What is The Best Temperature for Smoked Lobster?
To ensure the lobster reaches the ideal doneness without overcooking, use a digital thermometer. Insert the probe into the thickest part of the lobster meat.
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115°F – The lobster meat will still be quite translucent and cool in the center. Too underdone for serving.
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125°F – Starting to become opaque, but still a bit underdone for most tastes.
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140°F – The perfect temperature for smoking lobster. Opaque and hot throughout, while still tender and moist.
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Over 145°F – The texture becomes rubbery and starts drying out. Avoid going over 145°F.
Smoking times will vary based on size of tails and smoker temperature. Just be sure to temp the lobster for best results!
How to Tell When Lobster Tails Are Done
Checking the internal temperature is the most reliable way to determine when lobster tails are finished smoking. But here are a few other signs they are ready:
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The meat has turned opaque throughout.
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Butter you baste on sizzles and browns slightly.
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The meat separates easily from the shell.
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A fork inserts smoothly into the meat with no resistance.
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Juices run clear when meat is pierced, not milky.
Can You Smoke Lobster Claws and Whole Lobsters?
You can smoke lobster claws, though the meat can dry out, so monitor closely. Whole lobsters are difficult to smoke well, again due to drying out. The dense shell doesn’t allow smoke penetration either.
For the best smoked lobster results, lobster tails are recommended. Their proportions are perfect for absorbing flavorful smoke without overcooking.
Serving Smoked Lobster Tails
Smoked lobster is fantastic served right out of the shell. Supply small lobster crackers, picks, and melted butter for people to dig the meat out.
You can also remove the meat from the shell after smoking and lightly chop or slice it. Then use the lobster meat in pastas, salads, rolls, or sandwiches.
Smoked lobster dip is easy to make by mixing the chopped smoked meat with cream cheese, garlic, lemon, and seasonings. Smoked lobster macaroni and cheese is heavenly too.
Storing and Reheating Leftover Smoked Lobster
To store leftover smoked lobster:
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Allow to cool completely, then pick out the meat. Discard shells or save for lobster stock.
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Place lobster meat in an airtight container or resealable plastic bag.
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Refrigerate for up to 3 days.
To reheat, place lobster meat pieces in a skillet with a bit of butter. Gently reheat until warmed through. You can also reheat in the microwave or oven.
Freezing is not recommended, as the texture and flavor deteriorate. Eat smoked lobster within 3-4 days for best quality.
Common Questions About Smoking Lobster
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Can I smoke already cooked lobster tails? Yes, parcooked tails work fine. Reduce smoking time to just 5-10 minutes until heated through.
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Should I brine lobster before smoking? Brining isn’t necessary for lobster tails. A simple rub or light baste of oil and seasonings is all you need.
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What if my smoker doesn’t reach 275°F? You can smoke lobster at 250°F, it will just take a little longer. Monitor the temperature to avoid overcooking.
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Can I use a pellet grill/smoker? Absolutely. They provide controlled heat for evenly smoked lobster.
The Takeaway on Smoking Lobster Tails
Smoking lobster may seem intimidating, but it is surprisingly easy. With a few simple tricks – choosing smaller tails, cutting the shells, monitoring temperature – you can make incredibly flavorful smoked lobster at home.
The combination of a delicate seafood treat like lobster with rich smoke is incredible. Smoking really brings out nuances in the sweet meat.
Serve smoked lobster tails warm right off the grill alongside drawn butter, or use the smoky meat in creative appetizers and dishes. Smoked lobster is impressive yet easy to make for special occasions and parties.
So fire up your smoker and enjoy this sublime seafood sensation! Lobster, smoke, butter – a match made in heaven.
It doesn’t get much better than Smoked Lobster (on Traeger!)
There is something about the smoky flavor of seafood that I love. You can boil lobster tails and they’ll still taste good, but I promise you’ll never want them any other way!
The lobster tails are slathered in herbed butter before placing them on the smoker. After cooking them for about twenty minutes on the smoker grill, you then serve them with melted butter.
These Traeger smoked lobster tails indeed are a restaurant-quality recipe that you can make at home. Whether you are a novice chef or a beginner, this recipe is for you.
When you want to serve something a little different, lobster tails are great for a fancy holiday dinner or a casual weekend at home. Or, on that rare occasion, you find lobster tails on sale at the grocery store!.
How to make Smoked Lobster Tail
- To get the lobster ready, cut a small hole in the middle of the top of the tail.
- Use your fingers to carefully move the lobster meat up and through the hole.
- Next, make the herbed butter and melt in the microwave.
- Brush the butter mixture on top of the lobsters with a pastry brush.
- It will smoke for 15 to 20 minutes after you put the lobster on the smoker.
- Finally, eat the lobster and top it with lots of melted butter.