My smoked lobster tails are slathered in delicious Cajun-seasoned butter for a sweet, smoky, irresistible dinner! This is a dish that is sure to impress. In fact, these melt-in-your-mouth lobster tails are perfectly smoked and great for date night!
The Best Smoked Lobster Tails
You’ve probably thought about grilling or boiling lobster, but have you considered using your smoker? Let me tell you, these smoked lobster tails are a real delicacy that you won’t want to miss!
If you’ve never butterflied a lobster tail before, it could take some practice- fortunately, I have included some easy-to-follow instructions! I promise it is worth the effort!
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If lobster tails are on the menu and you are looking for some tasty sides to make a complete meal, check out my full post on what to serve with lobster tails!
🥘 Smoked Lobster Tails Ingredients
You can pick up some lobster tail at any grocery store’s seafood counter. I suggest using fresh lobster, but you can also use frozen.
- Lobster Tails – 2 lobster tails.
- Butter – 1 ½ tablespoons of butter (or use a butter substitute).
- Cajun Seasoning – 1 teaspoon of Cajun seasoning (try mine, or use your favorite brand).
- Parsley (optional) – Chopped fresh parsley for garnish (or use a parsley substitute).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Smoked Lobster Tails
If you’ve ever worked with lobster tail before, this dish will be a piece of cake! If you haven’t, don’t worry, I’ll walk you through exactly what to do! All you need to get started is a smoker, a basting brush, and some kitchen shears!
This recipe will make 2 delicious lobster tails, perfect for a romantic dinner!
Butterfly The Lobster Tails
- Preheat and butterfly. To begin, preheat your smoker to 225°F (105°C). Meanwhile, butterfly your 2 lobster tails by using kitchen shears to cut down the middle of the top of the shell. Cut carefully all the way to the end of the tail and stop (be sure not to cut the meat underneath).
- De-vein and separate. Next, gently devein the tail and remove any grit or dirt if necessary. Flip the tail over and press gently on the ribs (the underside of the shell). Flip it back cut-side-up and use your fingers to gently separate the meat from the shell all the way down to the end of the tail, leaving just the very end attached.
- Lift the meat. Lift the lobster meat up and out of the shell (tail still attached) and pinch the shell closed underneath so the meat can rest on top of it. Repeat with each lobster tail.
Smoked Lobster Tails
- Place lobster in the smoker. Once your smoker has finished preheating, place the lobster tails on the grate meat-side-up in a spot that is over indirect heat or as far from the heat as possible.
- Smoke. Close the door and smoke the lobster until the internal temperature reaches 145°F (63°C), about 1 hour.
- Add butter and seasoning. Just before your lobster is done smoking, melt 1½ tablespoons of butter in a small microwave-safe dish and stir in 1 teaspoon of Cajun seasoning. Remove the smoked lobster tails from the smoker and brush the Cajun butter over the meat. Garnish with fresh parsley, if desired, and serve immediately.
Serve your smoked lobster tails with a side of smoked corn on the cob and loaded baked potato salad for an easy and delicious dinner. You could even try it with this incredible seafood Bloves sauce in place of the Cajun butter for an extra special meal! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Hold off on seasoning your lobster tails until after they have been smoked. This ensures that the smoke can really permeate the meat.
- Do not overcook your lobster tails. It will cause a rubbery texture that is unappetizing.
- You can use frozen lobster tails; however, I highly recommend choosing fresh, high-quality tails. Fresh lobster tails have a sweet, delicate flavor that will enhance the smoky flavor from the smoking process!
🥡 Storing & Reheating
Place your smoked lobster tails in an airtight container in the fridge for up to 3 days.
Reheating Lobster Tails
I recommend only making enough smoked lobster tails to eat at the moment. The more you reheat the lobster, the tougher it will become. However, you can reheat the tails in the oven at 350°F (177°C) while loosely covered in foil.
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❓ Recipe FAQs
Lobster tail is the most popular part of the lobster! The meat is similar to a sweeter and meatier version of shrimp. Additionally, it has a chewier and firmer texture than crab.
Yes, you can use frozen lobster tails in your smoker! Just make sure to let them thaw out first. Put them in the fridge overnight or in cold water for 30 minutes before smoking.
Every kind of wood will slightly alter the taste of your lobster tails. I recommend using a mild fruit wood such as apple or maple to get a slight touch of sweetness. Some people also like stronger woods such as hickory or oak.
😋 The Best Smoker Recipes!
- Smoked Spatchcock Chicken - A whole chicken is seasoned with a tasty and homemade dry rub and then smoked to perfection!
- Baby Back Ribs - If you love ribs, these baby back ribs are fall-off-the-bone tender and full of sweet and smoky flavors!
- Smoked Meatloaf - A savory and flavorful meatloaf dish that will quickly become a new family favorite for Sunday dinner!
- Smoked Hamburgers - A quick and easy hamburger dinner that is seasoned with a savory blend of spices, dressed with BBQ sauce, and loaded with the best burger toppings!
- Baked Potato - If you haven't tried smoking baked potatoes before, you'll quickly love how they turn out tender and fluffy every time!
- Traeger Smoked Brisket - This smoked brisket is perfect for serving at your next family BBQ or summertime pool party!
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📖 Recipe Card
Smoked Lobster Tails
Ingredients
- 2 lobster tails
- 1 ½ tablespoon butter
- 1 teaspoon Cajun seasoning
- fresh parsley (chopped, optional for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Butterfly The Lobster Tails
- Preheat your smoker to 225°F (105°C). Meanwhile, butterfly your lobster tails by using kitchen shears to cut down the middle of the top of the shell. Cut carefully all the way to the end of the tail and stop (be sure not to cut the meat underneath).
- Gently devein the tail and remove any grit or dirt if necessary. Flip the tail over and press gently on the ribs (the underside of the shell). Flip it back cut-side-up and use your fingers to gently separate the meat from the shell all the way down to the end of the tail, leaving just the very end attached.
- Lift the meat up and out of the shell (tail still attached) and pinch the shell closed underneath so the meat can rest on top of it. Repeat with each lobster tail.
Smoked Lobster Tails
- Once your smoker has preheated, place the lobster tails on the grate meat-side-up in a spot that is over indirect heat or as far from heat as possible.
- Close the door and smoke until the internal temperature reaches 145°F (63°C), about 1 hour.
- Just before your lobster is done smoking, melt the butter in a small microwave-safe dish and stir in the Cajun seasoning. Remove the smoked lobster tails from the smoker and brush the Cajun butter over the meat. Garnish with fresh parsley if desired and serve immediately.
Notes
- Hold off on seasoning your lobster tails until after they have been smoked. This ensures that the smoke can really permeate the meat.
- Do not overcook your lobster tails. It will cause a rubbery texture that is unappetizing.
- To store: place your smoked lobster tails in an airtight container in the fridge for up to 3 days.
- To reheat: I recommend only making enough smoked lobster tails to eat at the moment. The more you reheat the lobster, the tougher they will become. However, you can reheat the tails in the oven at 350°F (177°C) while loosely covered in foil.
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