Smoked Lobster Tails
Lobster tails smoked with apple wood and finished with a seasoned lemon butter.
Servings 4 servings (estimated)
Ingredients
Lobster
- 4–6 lobster tails about 5 oz each; thawed if frozen
Butter Mixture
- 1 stick butter 1/4 lb
- 1 tablespoon Jeff's original rub
- 1 tablespoon lemon juice
- ¼ teaspoon ground habanero powder optional; start with a small pinch
Instructions
Butter Mixture
- Melt the butter and stir in the rub, lemon juice and optional habanero powder. Let stand for about 30 minutes to thicken while preparing the tails.
Lobster
- Cut a slit down the top of each shell, stopping before the tail fin. Gently spread the shell and loosen the meat, leaving it attached near the fin. Remove any loose shell pieces.
- Run a skewer lengthwise through each tail to help keep it from curling.
- Prepare the smoker for 225°F with indirect heat and apple wood. Place the tails on the grate, slit side up.
- After 25–30 minutes, open each shell slightly and spoon about 1 tablespoon of the butter mixture onto the meat.
- Continue smoking until the lobster reaches 135–140°F, about 45–60 minutes total for small tails. Remove promptly and serve.
Notes
Thaw frozen tails in the refrigerator before starting. Larger tails will take longer to cook.