We love this recipe because smoking an already buttery lobster creates a unique sweet and smoky flavor explosion. We also like how serving smoked lobster tails impresses any crowd without spending six hours in the kitchen. They taste incredible and look stunning on the plate. In other words, smoked lobster tails are perfect for a special occasion or a casual dinner party with friends. And it's perfect for a surf & turf combo.
Ingredients
- Frozen lobster tails
- 1/4 tbsp kosher salt
- 1/4 tbsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 2 tbsp canola oil
For the Parmesan Butter Sauce
- 4 tbsp butter
- 2 tbsp chopped parsley2 tbsp grated Parmesan cheese
- 2-4 garlic cloves, minced
- 1 tsp red pepper flakes
- Juice of 1/2–1 lemon
Thawing Instructions
- Best: Thaw in the refrigerator overnight (8–12 hours).
- Quick: Submerge sealed frozen tails in cold water for 30–45 minutes, changing water every 10–15 minutes.
- Do not thaw in warm water or microwave!
Smoking Instructions
- Cut down the top of the shell with kitchen shears, stopping before the tail fan. Gently loosen the meat and lift it to rest on top of the shell. Make shallow cuts along the top of the meat.
- Mix seasoning ingredients with oil to form a paste; brush on lobster meat.
- Preheat smoker or grill to about 375°F. Place lobster tails meat-side up on the grill.
- Smoke for 20–30 minutes, until meat is opaque and reaches about 145°F internal temp.
- About 10 minutes before they’re done, melt butter in a pan. Stir in parsley, Parmesan, garlic, pepper flakes, and lemon juice.
- Brush the lobster generously with sauce, then remove from heat and rest for 2 minutes. Serve with remaining butter sauce.