Smoked Steak and Lobster for Valentine's Day

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

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

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!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce

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.

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!


You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

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.


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.


Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The 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 1000 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Purchase at Amazon



  1. Adam Bullock February 24, 2021 at 6:31 pm - Reply

    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.

  2. Yo Fittzzyy May 7, 2020 at 2:48 pm - Reply

    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.

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

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

  4. 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

  5. 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.

  6. 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.


    • 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!

  7. 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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