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Lobster tail is a delicious and luxurious seafood treat that is perfect for special occasions. Smoking lobster tail on a pellet grill adds an incredible depth of flavor that takes this dish to the next level. With just a few simple steps, you can have restaurant-quality smoked lobster tails ready in under an hour.
In this comprehensive guide, I’ll walk you through everything you need to know to smoke lobster tails on a pellet grill, from start to finish. We’ll cover
- Benefits of Smoking Lobster Tail on a Pellet Grill
- Tips for Selecting Lobster Tails
- Preparing the Lobster Tails
- Setting Up Your Pellet Grill
- Making a Flavored Butter
- Step-by-Step Instructions
- Serving Suggestions
By the end of this article, you’ll be ready to fire up your pellet grill and make these incredible smoked lobster tails for your next backyard feast. Let’s get started!
Benefits of Smoking Lobster Tail on a Pellet Grill
There are several advantages to using a pellet grill to smoke lobster tail rather than other cooking methods:
- Adds Smoky Flavor – The smoke from the pellet grill penetrates the lobster meat, infusing it with a wonderful smoky essence. This takes the flavor profile to the next level.
- Retains Moisture – Quick-cooking methods like grilling, broiling, or sautéing can lead to dried out lobster. The indirect heat of the pellet smoker allows the lobster to cook gently, keeping it incredibly moist and tender.
- Easy Temperature Control – Pellet grills allow you to precisely set and maintain your desired temperature. This makes it easy to smoke the lobster tails low and slow for perfect doneness.
- Intensifies Butter Flavor – Smoking allows you to baste the lobster tails with flavored butter multiple times throughout cooking. This amplifies the buttery richness.
- Adds Visual Appeal – The charred, wood-fired exterior looks stunning and appetizing when served.
Tips for Selecting Lobster Tails
The key to amazing smoked lobster tails starts with choosing high-quality tails:
- Get Cold Water Tails – Lobster tails from cold water sources like Maine will have the sweetest flavor and firmest texture. Avoid spiny or warm water lobster tails.
- Choose Size – Opt for tails in the 4-6 oz range. Larger, older tails can be tough. The smaller ones will be the most tender.
- Pick Color – Both reddish-orange and bluish-black shells are fine. The interior meat will be white in both cases.
- Check for Damage – Make sure the shells are intact with no cracks. The meat should look plump inside, not shriveled.
- Purchase Fresh – Buy raw, fresh or thawed vs. pre-cooked. This allows you to control the cooking yourself.
With quality tails selected, you’re ready to start prepping them for the pellet grill.
Preparing the Lobster Tails
Proper preparation is vital for smoked lobster tail success:
- Thaw if Needed – Thaw frozen tails overnight in the fridge before smoking. Do not thaw at room temperature.
- Split the Shell – Use clean kitchen shears to cut through the top of the shell lengthwise. Stop before the fin joint.
- Loosen the Meat – Gently wiggle a knife tip to loosen the meat from the bottom shell. Be careful not to detach the meat or cut yourself.
- Pull Out the Meat – Carefully pull the meat up and out through the slit you made in the shell. Leave attached at the base.
- Set Meat on Top – Place the meat back onto the top of the shell after butterflying for presentation.
- Brush with Oil – Lightly coat the exposed meat with olive oil or cooking spray. This prevents sticking.
Once prepped, it’s time to set up your pellet grill for smoking.
Setting Up Your Pellet Grill
Proper pellet grill setup is key for properly smoked lobster tail:
- Preheat to 225-250°F – This low temperature is ideal for gently smoking the lobster without overcooking.
- Add Smoke Wood – Use a mild smoke wood like apple or cherry so it doesn’t overwhelm the delicate seafood.
- Use a Thermometer – Have a good digital thermometer on hand to monitor the internal temperature.
- Place Lobster on Grates – Put the tails meat-side up directly on the grill grates for the smokiest results.
- Close the Lid – Keep the grill closed as much as possible to contain the smoke and distribute heat evenly.
- Cook to 135°F Internally – Smoke the lobster until it reaches an internal temperature of 135°F. This prevents overcooking.
Now, while your lobster tails are smoking, you can prepare a flavored butter that will really put this dish over the top.
Making a Flavored Butter
Flavored butter adds incredible richness and moisture to smoked lobster. Try making one of these easy compound butters:
Lemon Garlic Butter: Softened butter, minced garlic, lemon zest, lemon juice, salt, pepper
Cajun Butter: Softened butter, Cajun seasoning, garlic powder, cayenne pepper
Chive Butter: Softened butter, fresh chives, lemon zest, salt, pepper
Chipotle Lime Butter: Softened butter, chipotle peppers, lime zest, cilantro, lime juice
Mix the ingredients into room temperature butter until well blended. Chill it to firm up before using. The butter can be made 1-2 days ahead.
Once your lobster tail internal temp reaches 135°F, it’s time to finish them with that flavored butter you made!
Step-by-Step Instructions
Follow this simple process for foolproof smoked lobster tail every time:
- Butterfly and Prep the Lobster – Split the shell, pull out the meat, brush with oil as shown above.
- Preheat Pellet Grill to 225-250°F – Give your grill time to reach and stabilize at the low smoking temp.
- Smoke Lobster for 20 Minutes – Place lobster meat-side up on grill grates and smoke with the lid closed until 135°F internally.
- Coat with Flavored Butter – Liberally brush lobster with flavored butter you prepared earlier after first stage of smoking.
- Continue Smoking 5 More Minutes – Return lobster to the grill, close lid, and smoke 5 minutes more until 145°F internal temp.
- Rest 5 Minutes Before Serving – After smoking, let lobster tails rest 5 minutes to allow juices to redistribute.
And that’s it – you now have perfectly smoked lobster tails ready to enjoy!
Serving Suggestions
Smoked lobster tail is exquisite on its own, but here are a few serving ideas to take it to the next level:
- Serve with melted lemon garlic butter for dipping.
- Drizzle with fresh lemon and lime juice.
- Top with diced avocado or mango salsa.
- Pair with grilled seasonal vegetables.
- Add to a mixed green salad with citrus vinaigrette.
- Serve alongside grilled shrimp skewers for surf and turf.
- Place on toasted baguette with arugula and shaved parmesan.
- Garnish with fresh herbs like dill, chives, or parsley.
However you choose to serve it, this smoked lobster tail is sure to be a major hit at your next pellet grill feast. The smoky flavor pairs perfectly with the sweet lobster meat.
Frequently Asked Questions
What size lobster tails should I buy?
4-6 oz tails will have the most tender, delicious meat for smoking. Avoid really large lobster tails.
How long does it take to smoke lobster tails?
It takes about 20-25 minutes of smoking time plus resting. Monitor the internal temp, not just time.
What are the best wood pellets for smoking lobster?
Fruitwood pellets like apple and cherry add subtle sweet smoke that complements seafood beautifully.
Can I smoke pre-cooked lobster tails?
It’s best to smoke raw uncooked lobster tails for the most flavor and moisture. Pre-cooked will dry out.
What temperature should I smoke lobster tails?
Smoke at 225-250°F initially, until the internal temp reaches 135°F. Finish at higher heat if needed.
The Takeaway
Smoking lobster tails on a pellet grill infuses
How do you prepare lobster tail?
The hardest part of cooking lobster tail is just cutting it in half and pulling the meat to the top. Save This Recipe Form.