Smoked Lobster Tails With Garlic Butter (Printable)

Tender smoked lobster tails with rich garlic butter—an elegant dish 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 (optional)

10 - Lemon wedges
11 - Extra parsley, chopped

# How to Make It:

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.

# Expert Advice:

01 -
  • The smoker adds this incredible subtle depth that you just cannot get from grilling or boiling
  • These lobster tails look like they came from a high end restaurant but take almost no active cooking time
  • The garlic butter gets infused with smoky flavor while it bastes making it even more delicious
02 -
  • Lobster overcooks faster than you think. Check the temperature early and often.
  • The butter will separate if you brush it on too cold. Let it come to room temperature first.
  • Do not use wood chunks instead of chips. The smoke will be too intense for the delicate meat.
03 -
  • Buy lobster tails the same day you plan to cook them for the best texture
  • Let the tails rest at room temperature for 20 minutes before smoking for even cooking

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