Sweet and buttery, these smoked lobster tails are great for a special occasion or even just because. The perfect addition to your surf and turf meal or even as the main dish.

While one of my favorite, simple seafood dishes is smoked salmon, these smoked lobster tails are a pretty close second. Sure, you could boil them, or just roast them in the oven… but the smoky flavor smoking them imparts far surpasses plain boiled or baked lobster tails.

When we got our Traeger, we immediately tested it out with smoked chicken legs, smoked corn on the cob, and even smoked turkey, but I wanted to try some more seafood on it. We found a great deal for some wild-caught fresh lobster tails and I just had to throw them on the Traeger to see how the flavor was. Color me impressed, this is definitely my favorite way to cook lobster.

These Traeger smoked lobster tails are full of flavor and a great way to celebrate a special occasion like Valentine’s day, an anniversary dinner at home (my favorite), or even just because you found some on sale at the grocery store.

They cook up quickly, they’re delicious, and a great way to add on to your surf and turf meal. In fact, we made marinated venison steaks right alongside these for the best special dinner I could ask for.

How to Smoke Lobster Tails on a Pellet Grill

Find the exact measurements for this smoked lobster tails recipe in the recipe card below.

The first step is to preheat the smoker to 225°F.

Prepare the lobster tail by cutting a channel through the middle of the shell to the base of the tail using a pair of kitchen shears. Then, using your fingers gently pull the lobster tail meat up through the channel so it sits on top.

In a small saucepan, melt butter and minced garlic over medium-low heat. Then stir in lemon juice, black pepper, and dried parsley to the melted butter. If you want a little zip, add some old bay seasoning or cayenne pepper to the mixture.

Using a pastry brush, baste the herb butter mixture on top of the tails.

Place the basted lobster tails, slit side up, directly on the grill grates of the preheated smoker.

How Long to Smoke Lobster Tails

It will take approximately 25 to 30 minutes at 225°F for the lobster to reach a temperature of 145°F and be done. I baste once or twice during the cooking process for the best results and best flavor.

Smoke for 10 minutes, then baste the tails with the herb butter. Close the lid and smoke for an additional 20 to 25 minutes or until the internal temperature reaches 145°F.

Once cooked, serve the cooked lobster with the remaining butter mixture to dip it in. Alternatively, you could definitely substitute this succulent lobster for the crab called for in my crab rolls recipe.

Best Wood for Smoked Lobster Tails

Each wood is going to give you a slightly different flavor and none are necessarily wrong. However, use apple wood pellets or maple wood for the best smoked flavor to really bring out the natural goodness of the lobster.

I would recommend against using hickory as it can be a bit too strong as can mesquite. You could also use cherry wood, which will give that same sweet smoke flavor, but it can make the meat take on a red tint, just be forewarned. Nothing wrong with it, it’s all about how you feel will make the most beautiful presentation.

Tips for Smoked Lobster Tails

• Use kitchen shears, poultry shears, or a chef’s knife to cut a channel into the center of the hard shell to the tip of the tail. This will help expose the tender flesh so you can properly baste it and give it that buttery flavor.
• Allow the meat to come up to room temperature before placing it on the smoker.
• Use indirect heat by placing the lobster tails on the top grate until the last five minutes of cooking.
• Play around with the mixture of herb butter to suit your tastes and always keep extra for dipping for the best buttery lobster, ever.