Smoked Lobster Tails with Garlic Butter Sauce

 Smoked Lobster Tails with Garlic Butter Sauce

This recipe uses a low-and-slow approach (225°F) for maximum smoke absorption. 

Ingredients

• Lobster: 4 lobster tails (thawed if frozen).
• Sauce Base: ½ cup unsalted butter, melted.
• Aromatics: 2–4 cloves garlic (minced) and 1 tbsp fresh parsley (chopped).
• Seasoning: 1 tsp smoked paprika, 1 tbsp lemon juice, salt, and black pepper to taste.
• Optional Kick: ½ tsp red pepper flakes or a dash of hot sauce. 

Method of Cooking

1. Prepare the Smoker: Preheat your smoker to 225°F using a mild wood like apple, cherry, or pecan.
2. Butterfly the Tails: Use kitchen shears to cut down the center of the top shell. Gently pull the meat out through the slit and rest it on top of the shell while keeping it attached at the base.
3. Make the Sauce: In a small bowl, whisk together the melted butter, garlic, lemon juice, parsley, and seasonings.
4. Smoke and Baste:
   • Brush the lobster meat generously with about half of the butter sauce.
   • Place tails on the smoker grates, meat-side up.
   • Smoke for 45–60 minutes.
5. Finish: The lobster is done when the meat is white/opaque and the internal temperature reaches 140°F–145°F.
6. Serve: Brush with the remaining warm butter sauce and serve with fresh lemon wedges.