Smoked Lobster Tails With Garlic Butter (Printable Version)

Tender smoked lobster tails glazed with rich garlic butter, ready in just one hour for an elegant dining experience.

# What You 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 - Using 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 Tips:

01 -
  • The gentle smoke infuses the sweet lobster meat without overpowering its delicate flavor
  • That garlic butter creates this incredible caramelized crust that everyone fights over
  • Its fancy enough for anniversaries but surprisingly hands-off once you master the prep
02 -
  • Lobster turns from translucent to opaque when done. Cut into the thickest part to check if you're unsure.
  • Carryover cooking happens fast. Pull them at 140°F because they'll hit 145°F on the way to the table.
03 -
  • Pat the lobster tails dry before buttering them. Wet meat means steaming instead of smoking.
  • Let your butter come to room temperature before melting. It emulsifies better with the other ingredients.

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