Smoked Lobster Tails With Garlic Butter

The first time I smoked lobster tails was actually an accident. I had planned to grill them for a summer dinner party, but a sudden rainstorm sent us running for the smoker shelter instead. What happened next completely changed how I think about lobster.

Last Valentine's Day, I made these for my husband and we ended up eating them standing up at the kitchen counter because neither of us wanted to wait to sit down. Sometimes the best meals happen when you abandon all formal dining etiquette.

Ingredients

• 4 lobster tails: Fresh is ideal but frozen works beautifully. Just thaw them in the fridge overnight.
• 6 tbsp unsalted butter: Melt it gently so you dont separate the solids. This is your flavor carrier.
• 3 cloves garlic: Fresh minced only. No jar stuff, it tastes weirdly metallic with delicate seafood.
• 1 tbsp fresh parsley: Flat leaf gives you brighter color and a cleaner flavor than curly.
• 1 tsp lemon zest: Use a microplane if you have one. You want just the yellow part, no bitter pith.
• 1 tbsp fresh lemon juice: Room temperature lemons give you more juice. Roll them on the counter first.
• ½ tsp smoked paprika: This echo of smoke ties everything together with the smoker flavor.
• ½ tsp kosher salt: Diamond Crystal is my go-to. If using table salt, use half as much.
• ¼ tsp freshly ground black pepper: Grind it right before you make the butter for maximum punch.
• Lemon wedges and extra parsley: These make everything look intentional and restaurant-worthy.

Instructions

Fire up the smoker:

Get it to 225°F with mild wood like apple or cherry. Too much smoke and you'll mask that gorgeous sweet lobster flavor.

Butterfly the tails:

Use kitchen scissors to cut down the center shell, then gently lift the meat onto the shell. It feels like surgery the first time, but you'll get confident quickly.

Make your garlic butter magic:

Whisk everything together in a small bowl. Taste it and adjust. This is your last chance to balance the flavors.

Butter them up:

Brush generously over the exposed meat. Save some butter for later basting. This creates those gorgeous golden spots everyone loves.

Set them up for smoking:

Place tails directly on the grates, meat facing up. Give them space. Overcrowding means uneven cooking and nobody wants that.

Low and slow:

Smoke for 40 to 45 minutes, basting halfway through. You're looking for opaque meat and 140 to 145°F internal temp. Don't rush it.

The grand finale:

Hit them with the remaining butter and serve immediately. They should be sizzling slightly when they hit the plate.

Pin Recipe

These have become my go-to when I want to make someone feel special without spending six hours in the kitchen. There is something about cracking into that shell and finding perfectly smoked meat inside that feels like a celebration.

Choosing Your Wood

I learned this through trial and error. Fruit woods like apple or cherry are perfect for seafood. Mesquite will overwhelm the delicate flavor. Alder is beautiful if you can find it. Think whisper, not shout.

Temperature Matters

225°F might feel low, but lobster is basically protein candy. Too hot and you'll get rubbery meat that no amount of butter can save. Low and slow keeps it tender and lets the smoke penetrate gradually.

Serving Suggestions

These are showstoppers on their own, but the right sides make them a complete meal. I like to keep things simple and let the lobster be the star.

• Grilled asparagus with lemon works beautifully alongside the richness
• Creamy risotto soaks up all that gorgeous garlic butter
• Crusty bread for sopping up every last drop of sauce

Pin Recipe

The best recipes are the ones that make you feel like a chef while being surprisingly forgiving. This is one of those dishes that delivers way more elegance than effort.

Recipe FAQs

→ What temperature should I smoke lobster tails?

Smoke lobster tails at 225°F (107°C) for approximately 40–45 minutes. The gentle heat ensures the meat stays tender and doesn't become tough or rubbery while absorbing subtle smoky flavors from mild wood chips like apple or cherry.

→ How do I know when the lobster is fully cooked?

The lobster meat should appear opaque and firm rather than translucent. Use a meat thermometer to verify the internal temperature reaches 140–145°F (60–63°C). Avoid overcooking, as the meat can become dry and lose its delicate texture.

→ Can I cook this indoors without a smoker?

Yes—you can achieve similar results by baking in a 375°F oven for 12–15 minutes or broiling for 8–10 minutes. The garlic butter remains essential for flavor, though you'll miss the subtle smoky notes. Consider adding a pinch of liquid smoke to the butter as an alternative.

→ What wood chips work best for smoking lobster?

Mild fruit woods like apple, cherry, or pecan complement the delicate sweetness of lobster without overpowering it. Avoid stronger woods such as hickory or mesquite, which can dominate the refined flavors of the shellfish.

→ How do I prepare the lobster tails before smoking?

Use kitchen scissors to cut down the center of the top shell, stopping at the tail fin. Gently pry open the shell and lift the meat so it rests on top. This technique, called butterflying, allows the garlic butter to penetrate evenly and ensures attractive presentation.

→ What sides pair well with smoked lobster tails?

Grilled asparagus, roasted garlic potatoes, or wild rice pilaf make excellent accompaniments. Crusty bread for sopping up the extra garlic butter is always welcome. For wine, pair with a crisp Chardonnay or bright Sauvignon Blanc to balance the richness.