I love this recipe because it feels restaurant-worthy while being surprisingly simple to prepare. The smoker adds incredible flavor to the lobster, and the garlic butter keeps every bite juicy and rich.
I also like that this recipe cooks quickly once the smoker is hot. It makes a great choice for special dinners, cookouts, or holiday meals without requiring complicated steps.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 lobster tails, butterflied 2 tablespoons seafood seasoning 1 tablespoon canola oil ½ cup clarified butter 1 tablespoon minced garlic 1 tablespoon chopped parsley 1 teaspoon mustard grains 1 teaspoon habanero hot sauce ½ teaspoon red chili flakes
Directions
I start by using kitchen shears to cut down the middle of the lobster shell, stopping at the tail while being careful not to cut the meat.
Once the shell is open, I slide a spoon underneath the meat to loosen it from the shell. I carefully lift the meat out while keeping it attached at the base, then rest it on top of the shell.
I use a knife to make shallow slits along the lobster meat, which helps the seasoning and butter soak in better.
I coat the lobster tails with oil and season them generously with seafood seasoning. Then I set them aside while the smoker heats.
I preheat the smoker to 375°F and add wood chips if I want extra smoky flavor.
When the smoker is ready, I place the lobster tails inside and cook them indirectly for 10 to 12 minutes. I know they are done when the meat turns completely white and reaches an internal temperature of 145°F.
About 10 minutes before the lobster finishes cooking, I place a skillet on the smoker. I melt the clarified butter and stir in the garlic, parsley, mustard grains, habanero hot sauce, and red chili flakes.
I brush some of the spicy garlic butter over the lobster tails before removing them from the smoker, saving extra butter for dipping.
I let the lobster rest for about 2 minutes before serving with the warm garlic butter on the side.
I sometimes use lemon zest or fresh lemon juice in the butter sauce for a brighter flavor. For a milder version, I reduce the habanero hot sauce and chili flakes.
When I want even more richness, I sprinkle grated Parmesan over the lobster right before serving. I also like adding smoked paprika for a deeper smoky flavor.
storage/reheating
I store leftover lobster tails in an airtight container in the refrigerator for up to 2 days.
To reheat them, I place the lobster in a covered skillet with a little butter over low heat until warmed through. I avoid overheating because lobster can become tough if cooked too long.
FAQs
How do I know when lobster tails are fully cooked?
I look for the meat to turn fully white and opaque. The internal temperature should reach 145°F.
Can I make this recipe without a smoker?
Yes, I can cook the lobster tails on a grill or in the oven, though the smoky flavor will be lighter.
What wood works best for smoking lobster?
I like using mild woods such as applewood, cherry, or pecan because they complement seafood without overpowering it.
Can I prepare the lobster tails ahead of time?
Yes, I can butterfly and season the lobster tails a few hours ahead and keep them refrigerated until ready to cook.
Is clarified butter necessary?
I prefer clarified butter because it handles heat well and gives the sauce a smooth texture, but regular melted butter also works.
Conclusion
Smoked Lobster Tails with Garlic Butter is one of my favorite seafood recipes when I want something elegant, smoky, and packed with flavor. The juicy lobster combined with spicy garlic butter creates a dish that feels impressive while still being easy enough for a weekend cookout or special dinner at home.
Smoked Lobster Tails with Garlic Butter made with buttery lobster, garlic herb sauce, and smoky flavor for a rich and elegant seafood dish.
Author:Emma
Prep Time:45 minutes
Cook Time:15 minutes
Total Time:1 hour
Yield:4 servings
Category:Main Course
Method:Smoking
Cuisine:American Seafood
Diet:Gluten Free
Ingredients
6 lobster tails, butterflied
2 tablespoons seafood seasoning
1 tablespoon canola oil
1/2 cup clarified butter
1 tablespoon minced garlic
1 tablespoon chopped parsley
1 teaspoon mustard grains
1 teaspoon habanero hot sauce
1/2 teaspoon red chili flakes
Instructions
Using kitchen shears, cut down the middle of the top shell of each lobster tail all the way to the tail end, being careful not to cut the meat.
Use a spoon to gently separate the lobster meat from the shell while keeping it attached at the base. Lift the meat and rest it on top of the shell.
Using a knife, make shallow slits lengthwise across the lobster meat. Repeat with all lobster tails.
Coat the lobster tails with canola oil, then season generously with seafood seasoning. Set aside.
Preheat the smoker to 375°F for medium-high indirect heat. Add wood chips or chunks if desired for extra smoky flavor.
Place the lobster tails on the smoker and cook indirectly for 10–12 minutes, or until the meat turns opaque white and reaches an internal temperature of 145°F.
About 10 minutes before the lobster tails finish cooking, place a skillet on the smoker. Melt the clarified butter, then stir in the garlic, parsley, mustard grains, habanero hot sauce, and red chili flakes.
Brush the spicy garlic butter over the lobster tails before removing them from the smoker. Reserve extra butter sauce for dipping.
Remove the lobster tails from the smoker and let rest for 2 minutes.
Serve warm with the remaining garlic butter dipping sauce.
Notes
Clarified butter helps prevent burning while adding rich flavor.
Lobster tails cook quickly, so avoid overcooking to keep them tender.
Applewood or hickory wood chips pair well with seafood.
Adjust the hot sauce and chili flakes for your preferred spice level.
Serve with grilled vegetables, rice, or roasted potatoes.
