Smoked Steak and Lobster for Valentine’s Day
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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.Smoked Lobster
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 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
- Skewers
- Kitchen shears or scissors
Step 1: Preparation
Use kitchen shears to cut a slit along the top of the tail stopping at the tail fin.
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.
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:
- 1/4 lb (1 stick) of butter
- 1 TBS Jeff's rub
- 1 TBS lemon juice
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.
Set them aside and tent some foil over them to keep them warm while you are finishing up the rest of the meal.
Smoked 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
- Flat iron or tenderloin steak (1 per person)
- Olive oil
- Jeff's original rub
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 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.
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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I smoked lobster tails once and as good as they were it surprises me that I typed “once”! But I used dry seaweed snacks for smoke and it provided a very good flavor to the lobster tails.
Jeff, thanks for all your work. When cooking lobster just as with shrimp you have a sand vein running the length of the top of the meat, this is pretty nasty if not removed.
Did you use Southern lobster tales or Northern (Maine Lobsters)
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
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.
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
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!
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?
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.