Look no further if you’re searching for something to serve for a special occasion.Many people consider lobster to be an exquisite delicacy. Try these smoked lobster tails to take them to the next level.
The combination of sweet and buttery lobster with a little smokey aftertaste is out of this world.
Lobster tails are undoubtedly the tastiest portion of the lobster, and they may be a tasty treat to share with friends and family. They may be served as the main course or as a side dish with a great steak (a little surf and turf).
Contents
- Tips for buying Lobster tails
- Top three woods for smoking seafood
- How to make smoked lobster tails
- Special occasion recipes you might like to try
- Smoked Lobster Tails Recipe
- FAQs
- How long does it take to smoke a lobster tail?
- Are lobster tails good smoked?
- How long to smoke lobster tails at 350?
- What is the best wood to smoke lobster with?
- Is it better to grill or steam lobster tails?
- When should you not eat lobster tails?
- What is the best way to cook lobster tail?
- How do you not overcook lobster tails?
Tips for buying Lobster tails
When purchasing lobster, fresh and live is preferred, however frozen tails may still be delicious. The goal is to choose the greatest quality lobster for your money.
1.Warm water vs. cold water
Warm-water tails and cold-water tails are the two most common varieties of lobster tails.
Cold-water lobster tails are preferred because they offer the greatest texture and taste.
If your supplier does not specify whether the tails come from cold or warm water, you can always determine by where they came from.
New Zealand, Australia, South Africa, and Maine will provide cold-water lobster tails.
Warm-water tails will be drawn from Florida, Latin America, and the Caribbean, among other areas.
2. It’s all about size
Look for tails weighing 6oz to 10oz. Most people believe that larger is better when it comes to lobster, however this is not the case.
As lobsters grow in size, they have a fishier taste and lose the sweet, buttery finish that top quality lobster is renowned for.
3.Live vs. frozen
If you can get live lobster, it is the best option. Whole, live lobsters have the finest taste, which is why you’ll see a live lobster tank on display at many upmarket seafood restaurants; some even allow you choose your own!
4.Know Your Seasons
Because the peak season runs from late fall to early spring, the winter months are the greatest time to acquire fresh lobster. During the winter months, you will obtain the greatest quality (both live and frozen), and you will save some money!
5. Don’t rule out lobster delivery services
Crowd Cow provided us with wild Maine lobster tails for this dish.
These lobster tails are acquired from Ready Bros Seafood, which is situated in Cape Elizabeth, Maine, and prides itself on prioritizing passion above profit in order to provide the greatest taste lobster to as many people as possible.
They provide cold-cracked lobster that is completely processed within 12 hours after harvest and is treated cold from start to finish.
Top three woods for smoking seafood
1. Apple wood
Apple wood has a subtle taste but lends a particular sweetness to the meat it smokes. When you smoke apple, you will get a fruity flavor, and it is usually combined with heartier woods like oak or mesquite.
2. Pecan
Pecan wood is a light wood with a sweet taste and a nutty finish. When you use pecan in your smoker, you will add a nutty richness that will take your seafood to the next level.
3. Cherry
Cherry wood is similar to apple wood in that it has a sweet and fruity taste, but cherry is stronger and has a smokier flavor. Cherry is a popular smoking wood since it goes well with most meats and blends well with tougher woods like hickory or mesquite.
How to make smoked lobster tails
1.Make sure lobster tails are thawed
If, like us, you could only find frozen lobster tails, the first step is to defrost them.
It is critical to properly defrost them in order to preserve the flesh and keep it as firm and flavorful as possible.
Too-rapid defrosting of lobster tails might result in mushy texture and an unpleasant taste.
To thaw frozen lobster tails, be patient and place them in the refrigerator for 12 to 24 hours. The chilly temperature of the fridge will keep the flesh fresh and firm, leaving you with excellent lobster that rivals the fresh option.
2.Butterfly the tails
Butterflying your lobster tails before serving is entirely optional, but we encourage it since it makes the finished product simpler to eat and gives it a gorgeous, Instagram-worthy look.
Step 1: Using a pair of sharp kitchen shears, put your lobster tails on a cutting board, shell-side up, with the tip of the tail pointing away from you.
Step 2: Insert your shears between the meat and the shell and make a few cuts to split the shell along the center. Wait until the cut is finished before attempting to remove the meat out of the shell.
Step 3: Turn your lobster tail shell-side up and tear the shell apart. Inside the shell, you should be able to slip your fingers.
Step 4: With one motion, slowly pull the lobster flesh out. The meat should come out in one piece, and you should be able to place it back on top of the shell. The flesh will remain linked to the shell at the tail’s base.
3. Season the tails
Lobster is unusual in that it may be seasoned before or after cooking. Because lobster has a natural sweet and buttery taste that does not need a significant dosage of spice, we used a basic seasoning combination.
Season the top of the lobster flesh with kosher salt and black pepper, then finish with your preferred barbecue rub.
Any all-purpose rub would do for this recipe, but we went with the Reload FULLY LOADED. It’s a quality combination of spices and herbs that’s flavorful and goes well with smoked lobster.
4. Fire up the smoker
Smoke is the final thing you will add to your meat, and when smoking lobster, use a sweet, light wood.
A strong wood will add much too much smoke flavor to your lobster, but a moderate wood will provide just a hint of smokiness that complements wonderfully.
We used Apple wood pellets to light up the Pitboss Pro 1600 smoker to 250F for this recipe.
The smoking procedure is straightforward after your smoker has been prepared. Simply set your lobster tails, flesh side up, straight on the grates of your smoker. At 250°F, they will take around 45 minutes to cook.
5. Who doesn’t love butter?
Butter and lobster are a culinary combination made in heaven, so we couldn’t leave out the butter for this delectable smoked lobster.
In a small saucepan, melt the salted butter, garlic powder, and lemon juice until barely mixed.
Place the salted butter, garlic powder, and lemon juice in a small saucepan next to the lobster on the smoker to melt the butter. Stir to mix, and baste the lobster flesh with a basting brush every 10-15 minutes.
Check your lobster’s internal temperature with a meat thermometer after 45 minutes; it should be approximately 145F and ready to eat.
Special occasion recipes you might like to try
- Smoked Prime Rib Roast
- Reverse seared Tomahawk steak
- Smoked Turkey
- Double smoked ham with maple glaze
