These Smoked Lobster Tails have a sweet and smokey flavor that’s so delicious. The lobster is covered in butter, cooks up perfectly, and melts in your mouth!
This recipe makes two lobster tails for $8.38 per tail. The entire recipe costs $16.75.
If you are looking for more seafood recipes, I recommend my Grandma’s Baked Stuffed Shrimp, my Baked Salmon with Lemon Sauce, and my Hawaiian Food Truck Garlic Shrimp.
It doesn’t get much better than Smoked Lobster (on Traeger!)
There is something about the smoky flavor of seafood that I love. Sure, you can boil lobster tails, and they taste fine, but when you smoke them, I promise you will never want them any other way again!
The lobster tails are slathered in herbed butter before placing them on the smoker. After cooking them for about twenty minutes on the smoker grill, you then serve them with melted butter.
These Traeger smoked lobster tails indeed are a restaurant-quality recipe that you can make at home. Whether you are a novice chef or a beginner, this recipe is for you.
Lobster Tails are perfect for a fancy holiday dinner or a casual weekend at home when you want to serve up something a little extra special. Or, on that rare occasion, you find lobster tails on sale at the grocery store!
What you’ll need for Traeger Lobster Tails
Per Serving Cost: $8.38
Recipe Cost: $16.75
- 2 (6 ounces) lobster tails – $15.98
- 4 Tablespoons salted butter – $0.40
- ½ Tablespoon fresh parsley – $0.07
- ½ Tablespoon Cajun seasoning – $0.19
- ½ Tablespoon course black pepper – $0.11
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
Cook’s Tools
- Pastry Brush
- Small Microwave-Safe Bowl
- Meat Thermometer
- Kitchen Scissors
- Measuring spoons
- Smoker grill
How to make Smoked Lobster Tail
- First, prep the lobster by cutting a small channel out of the top-middle of the tail.
- Carefully use your fingers to work the lobster meat up and through the channel.
- Next, make the herbed butter and melt in the microwave.
- Use a pastry brush to brush the butter mixture on top of the lobsters.
- Set the lobster on the smoker and smoke for 15-20 minutes.
- Finally, dig in and serve the lobster with lots of melted butter!
Traeger Lobster Tail Recipe variations
- I used Traeger brand cherry pellets for this recipe. Hickory is another great option. However, you can use any pellet you prefer, but make note that each pellet flavor will adjust the taste of the lobster in its own way.
- I used Cajun season in the melted but mixture that I brushed over the lobster tails before smoking them. If you don’t like Cajun seasoning, then omit it.
- If desired, you can baste more of the butter mixture onto the lobster tails throughout the cooking process, but it isn’t necessary.
- This recipe doubles, triples, etc. nicely.
How to store Smoked Lobster
SERVE: You can keep the lobster tails out for about two hours before they need to be covered and stored in the refrigerator.
STORE: Store the lobster in an airtight container in the refrigerator for 3-4 days.
FREEZE: Place the smoked lobster tail meat in a freezer-safe container or Ziploc bag and freeze for 2-3 months.
DEFROST: Thaw the cooked meat overnight in the refrigerator or at room temperature for 1-2 hours.
Lobster Tail on Traeger FAQs
This is a pretty quick recipe because you are only cooking the tail and not the whole lobster. It only takes 15-20 minutes to smoke the lobster tails. The internal temperature should be 130 degrees F.
It would be best if you preheated the smoker to 300 degrees F before placing the lobster tails on the smoker.
Unlike fish, there are no lobster farms. Because of commercial fish farms, it is easy to get fish at a relatively low price. Without lobster farms, it is harder to get it at a lower price.
The best temperature to smoke lobster tails is 300 degrees Fahrenheit. This temperature will cook the lobster tails evenly without overcooking them. Smoking the lobster tails at a low temperature will also help to infuse them with a smoky flavor.
There are a few ways to cook lobster so it is tender. Here are a few tips:
– Use fresh lobster. Fresh lobster will be more tender than frozen lobster.
– Thaw frozen lobster. If you are using frozen lobster, thaw it completely before cooking it.
– Butterfly the tails. Butterflying them will help them cook evenly and make them easier to eat.
– Check the internal temperature of the lobster. The best way to ensure the lobster is cooked is to check the internal temperature. The internal temperature should be 130-140 degrees Fahrenheit.
– Do not overcook the lobster. Lobster is a delicate meat, and it is easy to overcook it. Overcooked lobster will be tough and rubbery.
– Serve immediately. Lobster will get tough if allowed to sit out for too long.
More Main Dishes
- Smoked Chuck Roast
- Instant Pot Pork Chops with Mushroom Gravy
- Grilled Steak Kabobs
- Smoked Ribs
- Baked BBQ Drumsticks
- Pork Loin Roast
- Smoked Burgers
- Grandma’s Golumpki
- New Mexico Posole
- Keilbasa Kapusta
More from Food Folks and Fun
How to make Lobster Tail on Traeger
Equipment
- pastry brush
- Small Microwave-Safe Bowl
- Meat Thermometer
- Kitchen Scissors
- Measuring spoons
- Smoker grill
Ingredients
- 2 (6 ounce) lobster tails
- 4 Tablespoons salted butter
- ½ Tablespoon minced fresh parsley
- ½ Tablespoon Cajun seasoning optional
- ½ Tablespoon Course black pepper
FOR SERVING:
- Melted butter optional
Instructions
PREP SMOKER:
- Preheat the smoker to 300 degrees F.
PREP LOBSTER:
- Cut a small channel out of the top-middle of the tail using kitchen scissors.
- Using your fingers, work the lobster meat up and through the channel. Do a little adjustment work by tucking any stray pieces of meat in on the sides and making it look neat.
MAKE HERBED BUTTER:
- Place the butter, parsley, cajun seasoning (if using), and black pepper in a small bowl and heat in the microwave until melted. Stir well.
BRUSH LOBSTER:
- Using a pastry brush, brush the butter mixture over the top of each lobster.
SMOKE LOBSTER:
- Place the lobster on the smoker and smoke for about 15-20 minutes or until the internal temperature reaches 130 degrees F.
SERVE:
- Remove from the smoker and enjoy with melted butter (optional).
Notes
- Do not go over an internal temperature of 130 degrees for the lobster. The lobster will turn out rubbery. Although they’ll still be edible, the texture will be poor.
- Having a meat thermometer is vital and should be the final say on how long the lobster cooks for.
- If desired, you can baste more of the butter mixture onto the lobster tails throughout the cooking process, but it isn’t necessary.
- I used Traeger brand cherry pellets for this recipe. Hickory is another great option. However, you can use any pellet you prefer, but make note that each pellet flavor will adjust the taste of the lobster in its own way.
- The channel I made on the top of the lobster was about ¼ of an inch. To make it easier, you can make the channel double that width.
- It will feel like you’re mutilating the meat when trying to pull it through the channel, I promise, you’re not ruining anything. You might need to get rough with the lobster.
Nutrition
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This looks incredible! I love the smoky touch and it’s so perfect with the melted butter. I can’t wait to make them!
This is such a great idea to smoke these this will winner here in our home !
Smoking lobster takes it to the next level. Delicious.
I just love cajun seasoning. You can use it in so many dishes and it always tastes great.
These lobster tails look absolutely delicious. I love that fact they’re smoked and also feature cajun seasoning. Thanks for a detailed recipe.
First timer cooking lobster tails. Everyone loved them!
So glad they were a hit! Thanks for stopping by to let me know. 🙂
So glad they were a hit! Thanks for stopping by to let me know. 🙂
Great recipe. I made one ‘change’ though. Instead of cutting the channel on the shell, I turned them over and cut the underside out. Then lifted the meat and smoked them shell down. The shell held the liquids in better, and provided a nice base for a sauce for the veggies I smoked at the same time.