Lobster, as with any shellfish, cooks very quickly, and can very easily be overcooked and ruined. So for that reason, I was hesitant to try one on the smoker. But, I couldn’t resist trying it since Joe Bowab, the owner of “LobsterAnywhere.com” was kind enough to send me a couple of Maine lobster tails to try.
After trying it out, I can safely tell you smoking lobster tails work, but you need to smoke it at a higher temperature than you normally would smoke at, so that it’s not in the smoker as long, which can dry out the lobster. As an alternative to this method, you could also grill the lobster, and add soaked wood chips to the fire to add smoke flavor to it. But it won’t be as smoky flavored as if you actually cooked it in the smoker.
Just for reference, I’m using a Webber Smoky Mountain smoker with lump charcoal and chunks of apple wood. So if you’d like to try smoking a lobster tail, follow along with the recipe below. I thoroughly enjoyed the one I smoked, but will admit it was a bit more tender and juicy on the grill.
So check out LobsterAnywhere.com for their excellent choices of not only lobster, but a big variety of other seafood, steaks, sides and desserts! And don’t forget to check out the great resource section on their website like “Lobster 101“.
Apple Smoked Maine Lobster Tail
- (1) 6-7 oz. Maine lobster tail
- 1/2 cup melted butter
- 1 Tablespoons lemon juice
- 1 large clove fresh garlic (minced)
- 1/4 teaspoon black pepper
- dash of salt
Let's prepare the butter mixture:
- Mix the butter, lemon juice, minced garlic, pepper and salt together. Separate this into two bowls. One-half for brushing on before and during smoking, and one-half reserved for dipping while eating. Set both aside.
Let's prepare the tail:
- If you've never prepared lobster tails before, there are plenty of great videos online. Otherwise, I'll give you brief instructions here on how to butterfly your tail.
- 1) Cut the upper shell, (not the belly) down the center of the back with scissors to the tail, (but don't cut through the tail flipper), and spread the shell-halves apart so you can see the tail meat in the shell.
- 2) Starting near the flipper, (also called tail fan), using your finger, slide it between the meat and the shell and work the meat loose from the sides and belly of the shell, but leave the meat attached to the tail fan. Lift the meat up, and lay the meat back on top of the empty shell. Done!
- 3) Brush all surfaces of the meat with your butter mixture, Now it's ready for the smoker.
Let's smoke that tail:
- Get your smoker going and stabilized at about 280° to 290° F. Put your apple wood chunks on the fire and place the lobster tail directly on the smoker, meat facing up. (The belly of the shell should be setting on the rack). Be sure the meat is still sitting on top of the shell. This will allow the heat and smoke to affect all surfaces of the meat.
- No need to flip the lobster over. Smoke for approximately 30 minutes, maintaining the 280° to 290° F temperature.
- It's done when the meat is no longer transparent looking, and firm to the touch. Just a note, the meat will be slightly pink colored from the smoking process.
- Serve with the garlic butter reserved from earlier and lemon wedges.