Spectacular Herb-Infused Smoked Lobster Tails with Butter Recipe

Smoked Lobster Tails with Herb-Infused Butter Recipe

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, I've explored various methods for preparing lobster tails. Among these, I've found that slow-smoking the lobster tails in your Smoker yields exceptional results. The meat remains succulent when you incorporate liquids into the water bowl at the smoker's base to maintain moisture.

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

Serves:4 people

Instructions

1. Remove one of the smoker racks. Place wood chips in the smoker's tray. Fill the water bowl with a mixture of 1/2 water and 1/2 white wine. Add the lemon slices to the bowl. Preheat the smoker to 225°F with the vent open.
2. In a medium mixing bowl, combine the butter, parsley, tarragon, garlic, and lemon juice. Set aside.
3. Using a sharp chef’s knife or kitchen shears, make a careful slit in the hard shell (top) of the lobster, from the open end to the tail, without cutting through the tail itself. Gently loosen the lobster meat from the sides of the shell, creating enough space for the butter to seep down inside and around the meat.
4. Place the lobster tails on the rack with the cut side facing up. Put a tablespoon of the prepared butter mixture inside each tail. Put the remaining butter mixture in an ovenproof pan or baking dish.
5. Put the rack back into the smoker. Smoke for 20 minutes. Add another spoonful of the butter mixture onto the lobster meat. Continue cooking until the meat's internal temperature reaches 145°F when checked with a digital meat thermometer, which will take around 25 more minutes. If needed, continue cooking for an additional 15 minutes. At the 35-minute mark, place the remaining butter mixture in the smoker to warm it up during the last 10 minutes of cook time.
6. Transfer the warm butter to individual ramekins and serve alongside the smoked lobster tails and your preferred side dishes. A fork will be necessary to remove the meat, and having plenty of napkins on hand is advised.