Smoked Lobster Tails

Name: Smoked Lobster Tails
Prep time: 10 min
Ingredients: 4 medium lobster tails; 4 tablespoons salted butter; 4 cloves garlic; 1 tsp sea salt flakes; ⅓ tsp smoked paprika; 1 lemon (juiced); 1 banana leaf or tinfoil; parsley (as garnish); 1 lemon (sliced); 1 shallot (sliced)

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These smoked lobster tails are rich and buttery with the flavors of citrus and garlic. Smoking lobster tails imparts a depth of flavor that you won’t find in traditionally prepared lobster tails.

Lobster is one of my favorite shellfish, and smoking is my husband’s go-to method of cooking literally anything. So we decided to combine the two and created these deliciously prepared smoky lobster tails.

three smoked lobster topped with butter and parsley served with hot butter in a white bowl and lemon slices. Placed on a large banana leaf.
A fork dipping lobster tail meat into the hot butter can be seen in the background.

Smoking Lobster Tails

This was inspired by my smoked black cod recipe on this site, and pairs well with this Italian cheese bread recipe. The flavor of the smoky lobster tail is perfect with the flavors of the cheese bread, which tastes just like Cheddar Bay Biscuits, by the way.

Ingredients

It only takes a few simple ingredients to make this dish. You can easily find them all at your local grocery store. Even the banana leaf is surprisingly easy to find.

Lobster tails
Salted butter
Garlic cloves
Sea salt flakes
Smoked paprika
Lemon, juiced
Banana leaf
Parsley for garnish
Sliced lemon
Sliced shallot

Instructions

Making these lobster tails is incredibly easy. It only takes a few simple steps to create this delicious, smoky lobster feast.

Step 1: Prep

Preheat the smoker to 350 degrees and soak the banana leaves in hot water to soften them. Meanwhile, cut a slit down the center of the lobster tail shell and gently tug the meat out and over the shell.

Step 2: Make the Compound Butter

Combine the softened butter, crushed garlic, sea salt, smoked paprika, and lemon juice in a small mixing bowl, using a spatula to meld thoroughly.

Step 3: Prepare the Lobster for Smoking

Brush the prepared lobster tail liberally with the butter mixture, creating a thick layer. Top with lemon slices and shallots, and then wrap it all in the banana leaf.

Step 4: Smoke the Tails

Place the wrapped lobster tails directly onto the grill grate and smoke for 25 minutes. Chicke to be sure the lobster is cooked. It should be white with an internal temperature of 140 degrees.

Hint: Be patient when pulling the meat partially out of the tail. If it doesn’t come out easily at first, just keep working. If you pull too hard, you could end up with the meat completely removed!

Substitutions

Don’t have the correct ingredients on hand orr want to change something up? Here are some helpful tips for you to change things up while smoking lobster tails.

Onions – If you don’t have shallots, you can use onions.
Lemon Juice – If you don’t have a juice, just use lemon juice.

Variations

Want to personalize this smoked lobster tails recipe? Here are some of my tried and true tips for changing up this recipe.

Spicy – Add chili pepper flakes to the butter for a spicy kick.
Regular Paprika – While smoked paprika is preferred, regular paprika will do in a pinch.

If you love recipes like this, you may also enjoy air fryer bacon wrapped scallops.

birds eye image of three smoked lobster topped with butter and parsley served with hot butter in a white bowl, parsley and lemon slices. Placed on a large banana leaf. Placed on top of a wooden cutting board and table.
More Lobster meat in a white bowl with a fork.
A red and pink colored kitchen cloth, parsley and lemon slices also present on the table

Equipment

It doesn’t take much of anything to make these delicious lobster tails. Just a few simple kitchen staples are all you’ll need.

Mixing bowl
Spatula
Knife
Cutting board
Smoker

Storage

You can store this lobster in the refrigerator in an air-tight container for three to four days. For longer storage, you can freeze them for up to twelve months.

Tips

This is an extremely straightforward recipe. It takes a few ingredients and a few steps. That being said, I do have a couple of tips to help you along.

Full soften your butter to ensure the easiest incorporation of the other ingredients into it.
When pulling the lobster tail out and over the shell, use a gently tugging motion. If it doesn’t move easily, wiggle it a bit from side to side. NEVER try to power it out.
Use lighter wood flavors for smoking the tails. Heavy woods like oak or hickory will overpower the mild flavor of the lobster.

close up image of three smoked lobster topped with butter and parsley served with hot butter in a white bowl and lemon slices. Placed on a large banana leaf.
A fork dipping lobster tail meat into the hot butter can be seen in the background.

More Shellfish Recipes

Do you like shellfish? Here are some recipes you may also like to try.

FAQ

Do you have questions about smoked lobster tails? Here are some of the most commonly asked questions about smoking lobster tails.

What kind of wood should I use when smoking lobster tails?

Use apple wood or a similar fruitwood. It will accent the flavor rather than overpower it.

How long is smoked lobster good?

You can store it in the refrigerator for up to four days or in the freezer for up to twelve months.

How do I freeze cooked lobster?

Let the lobster chill completely, then wrap it tightly in a double layer of cling wrap. Transfer the wrapped tails to an air-tight, freezer-safe container or heavy-duty freezer bags. If you have a vacuum sealer, that’s even better.

How do I defrost frozen lobster?

Leave it in the refrigerator overnight.

How do I reheat lobster tails?

Wrap the tails in foil and cook them for five to ten minutes in a 350-degree oven.