My smoked lobster tails are slathered in a delicious Cajun-seasoned butter for a sweet and smoky irresistible dinner! This is a dish that is sure to impress. In fact, these melt-in-your-mouth lobster tails are smoked to perfection 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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🥘 Smoked Lobster Tail 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 – 1½ tablespoons of butter.
- Cajun Seasoning – 1 teaspoon of Cajun seasoning (try mine, or use your favorite brand).
- Parsley (optional) – Chopped fresh parsley for garnish.
*Be sure to see the recipe card below for ingredients, amounts, & instructions!*
🔪 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, 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 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.
- 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.
❓ What Do Lobster Tails Taste Like?
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 does.
❓ Can You Smoke Frozen Lobster Tails?
Yes, you can use frozen lobster tails in your smoker! Just make sure to let them thaw out first. Either put them in the fridge overnight or place them in cold water for 30 minutes before smoking.
❓ What Wood Is Best For Smoking Lobster?
Every kind of wood will slightly alter the taste of your lobster tails. My recommendation is to use 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
- Baby Back Ribs
- Smoked Meatloaf
- Smoked Hamburgers
- Baked Potato
- Traeger Smoked Brisket
📋 Recipe
Smoked Lobster Tails
Ingredients
- 2 lobster tails
- 1 ½ tablespoon butter
- 1 teaspoon Cajun seasoning
- fresh parsley (chopped, optional for garnish)
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).2 lobster tails
- 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.1 ½ tablespoon butter, 1 teaspoon Cajun seasoning, fresh parsley
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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