With Valentine's day on our heels, it's time to be thinking about doing something for that significant other and nothing says, “I love you” like cooking a fancy meal on the smoker or grill.

My smoked steak and smoked lobster recipes put together are a great way to do just that.

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Smoked Lobster

Smoked lobster tails

If you love lobster like I do, then you will absolutely love them smoked. They only take about 45 minutes to reach a perfect 140°F and a little of my rub (purchase recipes here)  and the smoke is really all you need for this to be a huge success! More detailed recipe HERE

Helpful Information
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Smoker Temp: 225°F
  • Meat Finish Temp: 140°F
  • Recommended Wood: Apple or Pecan
What You'll Need
  • 1 lobster tail (or more) per person (4 oz size seems to work the best in my opinion)
  • Butter mixture (recipe below)
  • Jeff's original rub (purchase recipes here)
  • Skewers
  • Kitchen shears or scissors

Get the Recipes for Jeff's Rub and Sauce


recipe-ad-rubMy rub works incredibly well on smoked steak and smoked lobster and it's really all you need to season this meal perfectly.

promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

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Step 1: Preparation

Use kitchen shears to cut a slit along the top of the tail stopping at the tail fin.

Cut a slit in the lobster tail

Carefully, run your fingers along the sides and under the meat to loosen it from the shell

Place a long skewer through the center of the meat at the front of the tail, exiting at the base of the tail fin.

This is to prevent it from curling during the cooking process.

Lobster tail skewered Lobster tails skewered

Step 2: Begin Smoking the Lobster Tails

Setup your smoker for cooking at about 225°F using a light wood such as apple or other fruit wood. Pecan will also work well.

Place the lobsters directly on the grate and keep the smoke going for the entire time they are cooking.

Step 3: Make and Apply the Butter Mixture

While the lobsters are cooking, quickly mix together the butter mixture below and get it ready.

To make the butter mixture you will need:

Melt butter in microwave then add lemon juice and rub. Mix together well and leave sitting for a few minutes to thicken.

At about the halfway mark or about 20-25 minutes into the cook time, spread the shells apart carefully with your hands and spoon in a tablespoon or so of the butter mixture into each lobster tail.

Quickly close the lid/door to let them finish cooking.

Step 4: Finish the Lobster Tails

Let the lobsters smoke cook until they reach 140°F (about 45 minutes) in the tail meat which is perfectly done.

Juicy, tender, smoked lobster tail

Set them aside and tent some foil over them to keep them warm while you are finishing up the rest of the meal.

Get the Digital Recipes for Jeff’s Rub and Sauce


**Instant Download!**

jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

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I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Smoked Steak

Smoked flat iron steak

Almost any steak that can be grilled, is great on the smoker. A typical medium rare steak will be slightly pink all the way through instead of being perfect in the center and more done toward the outsides. More detailed recipe for these flat iron steaks HERE

Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Smoker Temp: 225°F
  • Meat Finish Temp: 135-140°F (medium rare)
  • Recommended Wood: Pecan
What You'll Need
Step 1: Marinate the Steaks

I highly recommend marinating the steaks regardless of what type of steaks you decide to use.

I like to simply coat them with oil or Worcestershire and my original rub (purchase recipes here) on both sides and let them spend some time with this in the fridge.

3-4 hours or even overnight is best if you have the time.

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Step 2: Smoke the Steaks

Setup your smoker for cooking at about 225°F using apple or pecan if you are cooking these at the same time as the lobster above.

Place the steaks directly on the smoker grate and let them continue until they reach a perfect medium rare or less. Any higher than about 140°F and the steaks will diminish in flavor but if you like them more done, you can certainly do that by letting the temperature be your guide.

It will usually take 45-60 minutes to reach medium rare.

Another option is to let them cook to about 100-120°F in the smoker and then throw them onto a very hot grill to sear the outside and to finish the cooking process.

Step 3: Finish Up

When the steaks are finished, serve them immediately for best flavor and juiciness.

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Get My Book!

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 750 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

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About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

7 Comments on this article. Feel free to join this conversation.

  1. John Kneeland October 9, 2015 at 2:00 pm - Reply

    Did you use Southern lobster tales or Northern (Maine Lobsters)

  2. Mike Flood April 18, 2015 at 11:40 pm - Reply

    Just got your book Smoking Meat looks like one of best I have over 5000 recipes sauces rubs smoking etc gonna have to get those two other recipes great book easy to do also some little kool tricks

  3. Bill S February 27, 2015 at 5:53 pm - Reply

    I was rather hesitant to try smoking my lobsters but thought I’d at least try it once. I will never again eat lobster that was not smoked. The shells allow just the right amount of smoke in so that they aren’t over smoky. The best lobster I’ve ever had! Thanks for the great idea.

  4. Nick February 13, 2015 at 3:19 pm - Reply

    Jeff, just purchased your rub in advance of trying this recipe for Valentine’s Day dinner. Do you cook the tails shell down or up?

    Also, I used the rub on a pork shoulder, simply the rubbed shoulder, onions, garlic and chicken broth in the slow cooker for 8 hours. It was phenomenal! Thanks for the site and the recipes.

    Nick

    • Jeff Phillips February 13, 2015 at 4:11 pm - Reply

      The lobster tails are cooked in the upright position.. I guess you would call that shell up. I am glad the pork shoulder turned out so well for you!

  5. Diane February 8, 2015 at 10:23 am - Reply

    Hi Jeff. I recently purchased your rub, and we plan to make the steak and lobster dinner for valentines day. We love the idea of smoking the lobster and steak at the same time. We are thinking we will do tenderloin steak – what thickness would you recommend for the steaks to ensure they cook in about the same time as the lobster tails?

    • Jeff Phillips February 9, 2015 at 12:40 pm - Reply

      In my experience, steaks of about ¾ inch thick, will usually get done in around 45-60 minutes. The lobsters can be kept warm with foil over them while you wait for the steak to finish up.

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