Ingredients:

  • 2 lobster tails (6-8 oz each), thawed
  • 2 tbsp melted unsalted butter
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup unsalted butter, softened
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika

Instructions:

  1. Use kitchen shears to cut down the center of the top shell, leaving the tail intact.
  2. Gently pry the shell open and lift the lobster meat upward, resting it on top of the shell.
  3. Brush the meat with 2 tbsp melted butter and season with sea salt and cracked black pepper.
  4. Preheat the smoker to 225°F (107°C).
  5. Place the lobster tails directly on the grill grates or a baking sheet and smoke for 20–25 minutes until the meat turns from translucent to an opaque, pearly white.
  6. While the lobster smokes, cream together the softened butter, minced garlic, lemon juice, and smoked paprika.
  7. During the last 5 minutes of cooking, generously dollop the garlic butter over each tail.
  8. Optional: Increase the heat to 375°F (190°C) for a quick sear, or leave at the lower temperature for a more tender finish. Remove when the internal temperature is reached.