Spectacular Herb-Infused Smoked Lobster Tails with Butter
Cooking lobster tails to perfection can pose a challenge for many home cooks. Whole lobsters available at fish markets come in sizes ranging from 1 pound to as large as 3 pounds, each requiring different cooking times due to their size. Overcooking lobster is a common pitfall, leading to dry and tough meat. This is particularly disheartening considering the high cost of lobster, which can be as much as $30.00 per pound.
Focusing on the tail alone offers more control and ease compared to dealing with a whole lobster. From boiling and steaming to baking, broiling, and grilling, various methods can be used to prepare lobster tails. Among these, slow-smoking lobster tails in a smoker yield exceptional results. Incorporating liquids into the water bowl at the base of the smoker helps maintain moisture, ensuring the meat remains succulent.
Flavor & Texture
|
Smoked flavor
|
Maturity
|
Humidity
|
Taste
|
Smell
|
|
Mild Flavor
|
Well Done
|
Moderate |
Rich, buttery, and slightly tangy
|
Aromatic, smoky, with hints of herbs and lemon
|
Ingredients
- 6 lobster tails, thawed
- 2 sticks salted butter at room temperature (1 cup)
- 3 TBS minced parsley
- 2 TBS minced tarragon (can use cilantro or thyme)
- 2 cloves garlic, minced
- 2 TBS fresh lemon juice
- Dry white wine
- 6 lemon slices
- Wood chips
- Water
Cooking Time
| Prep time |
Cooking time
|
Total time |
| 15 min | 45 min |
1 hour |
Cooking Instructions
1. Prepare the Smoker:
-
Remove one of the smoker racks. Place wood chips in the smoker's tray and fill the water bowl with a mixture of half water and half dry white wine, adding lemon slices.
-
Preheat the smoker to 225°F (107°C) with the vent open.
2. Prepare the Butter Mixture
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In a medium mixing bowl, combine butter, parsley, tarragon, garlic, and lemon juice. Set aside.
3. Prepare the Lobster Tails:
-
In a medium mixing bowl, combine butter, parsley, tarragon, garlic, and lemon juice. Set aside.
4. Smoke the Lobster
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Place the lobster tails on the rack with the cut side facing up. Add a tablespoon of the butter mixture to each tail. Place the remaining butter in an ovenproof pan or baking dish. Smoke for 20 minutes.
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After 20 minutes, add another spoonful of butter mixture onto the lobster meat. Continue cooking until the internal temperature of the lobster reaches 145°F (62.8°C), about 25 more minutes. If needed, continue smoking for an additional 15 minutes.
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At the 35-minute mark, place the remaining butter mixture in the smoker to warm it up during the final 10 minutes.
5. Serve
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Transfer the warm butter to ramekins and serve alongside the smoked lobster tails and your favorite side dishes.
*USDA safe minimum for lobster (non-ground)-145 °F (62.8 °C)
Nutritional Information
Serves: 6
Amount Per Serving:
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 15g
- Trans Fat: 0g
- Unsaturated Fat: 10g
- Cholesterol: 180mg
- Sodium: 400mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Protein: 25g
