Smoked Lobster Tails With Garlic Butter (Printable)

Tender smoked lobster tails with aromatic garlic butter finish for special occasions.

# What You'll Need:

→ Seafood

01 - 4 lobster tails (about 6 oz each), thawed if frozen

→ Garlic Butter

02 - 6 tbsp unsalted butter, melted
03 - 3 cloves garlic, finely minced
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp lemon zest
06 - 1 tbsp fresh lemon juice
07 - ½ tsp smoked paprika
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper

→ Garnish (optional)

10 - Lemon wedges
11 - Extra parsley, chopped

# How To Make It:

01 - Preheat your smoker to 225°F using mild wood chips such as apple or cherry.
02 - With kitchen scissors, cut down the center of the top shell of each lobster tail, stopping at the tail fin. Gently pry the shell open and lift the meat, resting it on top of the shell.
03 - In a small bowl, mix the melted butter, garlic, parsley, lemon zest, lemon juice, smoked paprika, salt, and pepper to create the garlic butter.
04 - Brush each lobster tail generously with the garlic butter mixture, reserving some for basting and serving.
05 - Place the prepared lobster tails directly on the smoker grates, meat side up.
06 - Smoke for 40–45 minutes, or until the lobster meat is opaque and reaches an internal temperature of 140–145°F. Baste with more garlic butter halfway through cooking.
07 - Remove from the smoker and drizzle with any remaining garlic butter. Garnish with lemon wedges and extra parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The smoker adds incredible depth without overpowering the lobsters natural sweetness
  • Garlic butter infused with smoke creates a sauce youll want to put on everything
  • Feels like a restaurant-quality dinner but comes together with minimal hands-on time
02 -
  • Overcooking happens fast—pull them promptly at 145°F or the meat will turn rubbery and tough
  • Letting the butter mixture sit for 10 minutes before brushing allows the garlic and lemon flavors to meld beautifully
  • Wood choice matters: fruit woods complement lobster, while stronger woods like mesquite can overwhelm it
03 -
  • Ask your fishmonger to butterfly the tails for you if youre nervous about cutting them yourself
  • A light dusting of cayenne in the butter adds warmth that plays beautifully with the sweetness of lobster meat

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