Smoked Lobster Tails
Discover how to create delicious smoked lobster tails with these simple steps. Learn how to cut, season, and cook your meat, then baste it in a mouthwatering butter sauce before serving. Perfect for your next seafood feast!
Equipment
- Z Grills 10502B Wood Pellet Grill
- Z Grills Hickory Wood Pellets
- Kitchen Shears
Ingredients
- 4 lobster tails
- 2 Sticks Unsalted Butter (clarified butter)
- 1.3 Sticks Salted (For Basting)
- 4-5 Garlic Cloves
- Parsley
- 3-4 Lemons
For Basting Butter Sauce
- 4-5 Cloves Garlic
- 1/2 Zest of Lemon
- 1 TBS Black Pepper
- 1 1/2 Stick Salted Butter
For Clarified Butter
- 2 Sticks Unsalted Butter
- Black Pepper
- Paprika
- 1/2 - 1 Zest of Lemon
Instructions
- First, warm the butter in a saucepan over low heat until melted. Skim off the solids and transfer the butterfat to a clean bowl.
- Add all ingredients of clarified butter above to a small pot and melt, cooking for 20 minutes.
- Hold the lobster tail with the hard top shell facing up and use kitchen shears to cut through the top shell and meat, stopping before the bottom.
- Gently spread the tail halves apart, keeping the meat attached near the end.
- Lift the meat, close the shell, and season with black pepper, paprika, and lemon zest.
- Smoke the Lobster at 350°F for 15 minutes.
- Baste the lobster with your prepared butter sauce twice, then cook for an additional 15 minutes or until it reaches 140°F.
- Take the lobster out of the oven and let it rest for 10 minutes. Then serve and enjoy your scrumptious smoked lobster tails!