Smoked Lobster Tail is the definition of decadent and indulgent. It’s incredibly juicy, tender, and full of flavor on its own. You hardly need any seasonings to enjoy smoked seafood to its fullest! Do your best to resist the smoky aroma, and less than 30 minutes later, you’ll be feasting on Traeger lobster tail!
I love lobster meat. I still remember the first time I had it…It was like at a surf and turf dinner, and I was hooked. The thing about prepared lobster tail is that it’s a great option for people who enjoy the texture and taste of delicate meat paired with simple ingredients. There’s just a natural goodness of the lobster that makes it undeniably delicious.
I’ve been a lobster fan for years, and this lobster tail recipe is one of my favorites. It’s made using the right ingredients that are simple and delicious, with a cooking time that works well. The smokey flavor that comes through on the meat side is seriously out of this world!
These delicious lobster tails are a great way to whip up an amazing dish right in your own backyard. You not only get the full flavors of smoking, but you can cook any size of tail that you want, from small lobster tails, medium lobster tails, or large succulent lobster to share.
I like to also have lemon juice and melted butter for my lobster tail meat, but it’s really up to you! Follow the steps on the recipe card below to get started. The first step is the hardest, and it’s actually just getting up, walking out the door, and heading to the local grocery store to get your live lobster. It’s a must for the cooking process and I promise you it will give you the best results!
Fresh lobster is delicious no matter how you eat it, but smoking takes it to a whole new level!
The tender flesh takes in that rich smoky flavor while enhancing the sweet, fresh, salty taste of the meat. Smoked lobster is a simple, mouthwatering delight!
This luxurious-tasting main course that is best in the summer months, when lobsters are in season. But, you can often find fresh shellfish in stores during the month of December for the holidays.
Smoked lobster tail is an amazing feast for New Year’s Eve!! Each buttery bite melts in your mouth and bursts with flavorful juices and seasonings!
Lobster is a delicious and luxurious seafood that can be prepared in many ways. One unique cooking method that is gaining popularity is smoking lobster. But can you actually smoke a lobster? The short answer is yes, you absolutely can!
Smoking infuses the lobster meat with a wonderfully smoky flavor while keeping it incredibly moist and tender. It may seem like an unorthodox technique, but it results in an incredible dish that all seafood lovers need to try.
In this complete guide, we will walk through everything you need to know about smoking lobster at home. From choosing the right lobster and preparing it correctly to using the ideal wood chips and temperature, we’ve got you covered Let’s get smoking!
Choosing the Best Lobster for Smoking
The first step is selecting high-quality lobsters specifically for smoking. Look for lobsters that are lively and active with an undamaged shell. Avoid any with an off or fishy smell. The size of the lobster also matters. Larger lobsters tend to have more meat but the texture can be tough. For the most tender delicate meat, choose smaller lobsters around 1-1.5 pounds. Their tails are ideal for smoking whole.
Preparing the Lobster for the Smoker
Proper preparation is key to smoking lobster successfully. Start by splitting the lobster lengthwise and removing the digestive tract. Rinse thoroughly and pat dry. Leave the shell on for protection and added flavor. To help the smoke penetrate, you can use shears to cut slits along the meat. Season simply with sea salt, cracked pepper, and olive oil. Avoid over-seasoning which can overwhelm the natural sweetness.
Choosing the Right Wood for Smoking Lobster
The choice of wood chips imparts nuanced flavor notes. For lobster, fruit woods like apple, cherry, and alder produce the best results. They lend a subtle sweetness that complements lobster beautifully. Stay away from mesquite or hickory which are too strong. Soak chips beforehand for even smoking.
Setting the Correct Temperature
The ideal temperature for smoking lobster is between 225-250°F. This low and slow method ensures the meat cooks gently while absorbing the smoke. At higher temperatures, the lobster can dry out rapidly. Maintaining even, consistent heat is key for perfectly smoked lobster.
Monitoring Doneness
When is the lobster ready to come off the smoker? Monitor the thickest part of the meat until it reaches an internal temperature of 140-145°F. The lobster should take roughly 30-45 minutes depending on size. The meat will turn opaque and take on a light golden hue when done. Be careful not to oversmoke which makes the texture rubbery.
Basting the Lobster While Smoking
For extra flavor and moisture, baste the lobster with melted butter or olive oil during the smoking process You can also use a quick bast of fresh lemon juice right at the end for a burst of brightness Just take care not to raise the temperature of the smoker by opening it frequently.
Resting the Smoked Lobster
Once smoked, let the lobster rest for 5-10 minutes before serving. This allows the juices to redistribute evenly throughout the meat. Tent loosely with foil to keep warm. Resist the urge to dive in too quickly!
Serving Up Your Smoked Lobster Feast
Smoked lobster is incredible served on its own with just a squeeze of lemon or lime. For composed dishes, try adding it to pasta, tacos, salads, or flatbreads. You can also use it in seafood bisques, chowders, and lobster rolls. Get creative with this smoky, succulent meat!
Storing Leftover Smoked Lobster
Properly stored, smoked lobster keeps for 2-3 days refrigerated. Allow it to cool completely before storing in an airtight container. You can also freeze it for longer storage. Thaw gently in the fridge before using. Reheating smoked lobster too aggressively can make it rubbery, so go low and slow.
Frequently Asked Questions About Smoking Lobster
Can you smoke frozen lobster tails? Yes, as long as they are completely thawed first.
Should you remove the shell before smoking? For the most flavor, leave shells on and smoke whole.
What wood is best for smoking lobster? Fruity woods like apple and alder give the best results.
How long does it take to smoke a lobster? Expect 30-45 minutes depending on size, until 140-145°F internal temp.
Can you smoke a live lobster? No, lobsters need to be cooked first before smoking.
Conclusion
Smoking lobster may seem unconventional, but it results in succulent seafood with a deliciously smoky essence. With the proper techniques, equipment, and wood choice, you can make show-stopping smoked lobster at home. Just remember to select smaller lobsters, prep them carefully, use fruitwoods, and maintain a low smoking temp. Follow this guide for foolproof smoked lobster every time. Once you try it, this will surely become a go-to seafood preparation technique.
Tools for Making Lobster
One of my favorite parts about homemade lobster tails is the look of delicious, butter meat exploding out of the shells, but it takes more than know-how to nail the presentation. Here’s a list of tools you’ll want to have on hand before you get started:
How to Smoke Lobster Tail
- Preheat. Set your smoker to 275 degrees F.
- Prepare the lobster tails. Using a pair of sharp kitchen shears, cut down the middle of the shell from the top and stop when you get to the fin. Gently pull the lobster meat through the opening you’ve made, Be careful not to detach the meat from the base of the tail, or to cut yourself. Then lay the meat on top of the shell.
- Season the lobster. Sprinkle each of your lobster tails with both salt and pepper. The lobster itself is already going to be packed with flavor, so all you need is a little bit of simple seasoning to help bring it out.
- Smoke the lobster. Place the lobster directly on the smoker grates to give them full exposure to soak in that smoky goodness. Close the lid and smoke for around 45 minutes (depending on the size of your lobster tail). You’re aiming for your lobster to reach an internal temperature of 135 degrees F.
- Make the garlic butter. Heat your butter in a medium saucepan on low-medium heat just until it melts. You don’t want to go too long and burn your butter. Once it’s melted, turn of the heat and then mix in your minced garlic and Italian parsley, and some fresh shredded Parmesan cheese.
- Baste the lobster. Once you have your garlic butter made, it’s time to butter those bad boys up. Baste each lobster tail liberally with a heaping spoonful of butter, and don’t be shy about it.
- Finish cooking. Close the lid and continue to smoke the lobster for another 15 minutes until it reaches an internal temperature of 145 degrees F. You want to keep a close eye here. If you overcook your lobster, it’s going to dry out and be rubbery. Serve with lemon wedges to add the finishing touches, and enjoy.