Because when lobster tails are on sale and you have a smoker, why wouldn’t you?
Smoked Lobster
- Lobster tails
- Crushed garlic
- Butter
Preheat smoker to 225F. To prepare the lobster tails, cut the spine (the top of the shell) using kitchen shears all the way to the base of the lobster tail. This allows the smoke to penetrate the lobster tail meat. Carefully pull the shell apart so you can get to the meat. Remove any shards of shell that fall onto the meat. Rinse lobster tail under cold water to remove any remaining pieces of shell. To prevent curling as the lobster cooks, skewer the meat. Begin at the center front and have it exit just below the fin in the rear of the tail. Place lobster tails in smoker, directly on the grate. Use apple wood or other fruit wood to smoke. After about 25-30 minutes , spread the shell slightly and add about a tablespoon butter mixture mixed with garlic (amount to taste) onto the meat. Cook for another 15-30 minutes or until the meat reaches 135-140F.