Ingredients
Equipment
Method
Prep the Lobster
- Using kitchen shears, carefully cut through the top of each lobster shell from the opening toward the tail. Be careful, the shell edges can be sharp.
- Gently pull the shell apart and lift the lobster meat up and out while keeping it attached at the tail. Drape the meat over the top of the shell so it sits on top.
- Season the lobster meat generously with lemon pepper seasoning.
Garlic Herb Butter
- In a small saucepan over low heat, melt the butter with the minced garlic, lemon paste, and Italian seasoning. Stir together and let it gently warm so the garlic and herbs infuse. Use right away, or refrigerate and warm back up until melted before serving.
Smoke the Lobster
- Preheat your smoker to 250°F.
- Place the lobster tails on the smoker with the meat sitting on top of the shell. Cook low and slow, basting with the garlic herb butter about every 10 minutes.
- Continue cooking until the thickest part of the meat reaches an internal temperature of 145°F. Go by the thermometer rather than the clock, since lobster overcooks quickly.
- Remove from the smoker and let the tails rest for a few minutes. Serve with your favorite sides, plenty of garlic herb butter for dipping, and a squeeze of fresh lemon over the top if you like.
Notes
Don't Overcook: Lobster cooks fast and turns tough past done. Pull at 145°F and let the rest carry it.
Tail Size: Medium 6 to 8 ounce tails stay tender. Much larger tails tend toward tougher meat.
No Smoker: A grill over indirect heat or an oven at 250°F cooks them just as gently. You trade away some smoke flavor.
Nutrition: Values shown are estimates.