This post contains affiliate links. Please see our disclosure policy.
If you are looking for the definitive guide to smoking lobster tails on a Big Green Egg, you have arrived. Whether you are planning a high-stakes Valentine’s Day dinner, a special anniversary, or just a backyard date night that needs a touch of luxury, this is the cook that will seal the deal.
Most people are intimidated by lobster, fearing they will turn an expensive protein into something rubbery. This recipe focuses on the “hot smoking” technique, which allows us to infuse the meat with a gentle wood-fired aroma while maintaining a perfect, melt-in-your-mouth texture. For this session, I am using some incredible, meaty tails from LobsterAnywhere. True to their name, they specialize in getting world-class seafood to your doorstep, which makes planning a premium meal at home incredibly easy.
Smoking lobster is a fast, rewarding process that transforms your grill into a gourmet kitchen. It is about more than just food; it is about the experience of creating something elegant over an open flame. So, grab an ice-cold beverage, fire up the Big Green Egg, and let’s dive into How to Smoke Lobster Tails: The Ultimate Big Green Egg Guide.
Table of Contents
- Step 1: How to Choose the Best Lobster Tails
- Step 2: Clean and Prep the Lobster Tails
- Step 3: How to Butterfly Lobster Tails
- Step 4: Binder and Seasoning
- Step 5: Big Green Egg Setup
- Step 6: Smoke the Lobster Tails
- Step 7: Finish with Smoked Butter
- Step 8: Finish and Serve
- What to Serve with Smoked Lobster Tails
- How to Smoke Lobster Tails: The Ultimate Big Green Egg Guide Recipe
Get My NEW Book
The Ultimate Big Green Egg Cookbook
The “So What?” — Why Smoke Instead of Boil?
When you boil lobster, you are essentially washing away flavor. By smoking it on the Big Green Egg, the ceramic walls hold in the moisture while the indirect heat gently roasts the meat in its own juices. The result is a more concentrated, sweet lobster flavor with a hint of complexity from the wood that you simply cannot achieve on a stovetop.
Step 1: How to Choose the Best Lobster Tails
For this cook I used two 6–7 oz cold-water lobster tails from LobsterAnywhere, one of the most reliable online seafood vendors I’ve used. They ship insulated and frozen solid, which is exactly what you want.
If you’re buying lobster tails locally or online, focus on this:
Choose cold-water tails.
Cold-water (Maine/Canadian) tails have firmer texture and sweeter flavor than most warm-water varieties.
Stick to 5–8 oz tails.
This is the sweet spot for smoking. They cook evenly and stay tender. Oversized tails look impressive but are easier to overcook.
Inspect the shell.
Look for hard, intact shells with no black spots, strong odor, or excessive ice crystals.
Frozen is fine.
Most lobster tails are previously frozen. That’s not a downgrade. Many are frozen at peak freshness. Just thaw overnight in the fridge before cooking.
These 6–7 oz tails are perfect for a surf-and-turf dinner or a solid single serving per person.
Buy good seafood and the cook becomes easy.
Lobster Tail FAQ
What size lobster tails are best for smoking?
5–8 oz tails cook the most evenly and stay tender on the Big Green Egg.
Are frozen lobster tails good quality?
Yes. Most lobster tails are frozen immediately after processing. Properly frozen seafood is often fresher than “fresh” seafood that’s been sitting in a display case.
What’s the difference between cold-water and warm-water lobster tails?
Cold-water tails (Maine/Canada) are firmer and sweeter. Warm-water tails are often softer and less flavorful.
Where can I buy high-quality lobster tails online?
Reputable seafood suppliers like LobsterAnywhere specialize in shipping cold-water lobster properly packed and frozen solid. If buying locally, look for a trusted fish market over a big-box freezer case when possible.
Step 2: Clean and Prep the Lobster Tails
Remove the lobster tails from the packaging and pat them dry with paper towels. Excess surface moisture will steam the meat instead of helping it smoke properly.
Flip the tails over and trim off the small swimmer legs underneath the shell. This step isn’t required, but it gives the finished tails a cleaner, more polished presentation.
If your tails were frozen, make sure they’re fully thawed before prepping. Thaw overnight in the refrigerator. Do not force-thaw in warm water as that’s how you end up with mushy texture.
At this point, your tails are ready to butterfly for even cooking and better seasoning coverage.
Step 3: How to Butterfly Lobster Tails
Butterflying helps lobster tails cook evenly and gives you that classic steakhouse presentation.
Using sharp kitchen shears, cut down the center of the top shell from the open end to just before the tail fin. Do not cut through the bottom shell.
Gently pry the shell apart. Slide your thumb under the meat to loosen it from the shell, keeping the very end attached at the tail.
Lift the meat up and rest it on top of the split shell. The shell acts as a natural rack while the meat smokes and absorbs flavor.
Now you’re ready to season and cook.
Lobster Tail Butterflying FAQ
Do you have to butterfly lobster tails before smoking?
No, but it helps. Butterflying promotes even cooking, better smoke exposure, and a more impressive presentation.
Do you remove the vein in lobster tails?
If you see a dark digestive tract running along the meat, remove it gently with the tip of a knife or rinse it away. Not every tail will have a visible vein.
Can you smoke lobster tails without butterflying?
Yes, but the meat may cook unevenly and won’t absorb seasoning or smoke as effectively.
Does butterflying make lobster cook faster?
Yes. Exposing more surface area allows the meat to cook more evenly and slightly faster.
Step 4: Binder and Seasoning
Lightly brush the exposed lobster meat with olive oil. This acts as a binder so the seasoning sticks and helps prevent the surface from drying out while smoking.
For this cook, I’m using Dizzy Pig Dizzy Dust for a balanced BBQ flavor that complements the natural sweetness of the lobster.
If you don’t have that, here are solid alternatives:
Store-Bought Options
- A mild BBQ rub (avoid heavy heat)
- Seafood seasoning blends
- Simple SPG (salt, pepper, garlic)
Simple DIY Lobster Rub
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp light brown sugar
Season lightly. Lobster is delicate. You’re enhancing it, not overpowering it.
Let the tails sit for 15–20 minutes at room temperature while your Big Green Egg stabilizes.
Lobster Seasoning FAQ
What is the best seasoning for lobster tails?
Simple is better. Salt, pepper, garlic, and a touch of paprika enhance the natural sweetness without masking it.
Should you marinate lobster before smoking?
No. Lobster meat is delicate and doesn’t benefit from long marinades. A light binder and dry seasoning is ideal.
Do you put butter on lobster before smoking?
You can, but it’s better added toward the end of the cook or brushed on after smoking. Butter applied too early can wash off seasoning and reduce smoke contact.
Can you use BBQ rub on lobster?
Yes, just choose a balanced, low-heat rub. Overly spicy blends can overpower the meat.
Step 5: Big Green Egg Setup
Set up your Big Green Egg for indirect cooking at 250°F.
Install the convEGGtor (plate setter) for indirect heat and stabilize the dome temperature before adding the lobster. Kamados hold heat — give it time to settle.
Add 1–2 small chunks of light smoking wood to the lump charcoal. I used apple wood for this cook. Other good options:
- Cherry
- Pecan
- A small amount of alder
Avoid heavy woods like mesquite or hickory. Lobster is delicate and absorbs smoke quickly.
Once the Egg is steady at 250°F and producing clean, light smoke (not thick white billowing smoke), you’re ready to cook.
Big Green Egg Lobster FAQ
Do you cook lobster direct or indirect on a Big Green Egg?
Indirect. Direct heat can overcook the bottom of the shell before the meat is done.
What temperature should you smoke lobster tails?
250°F is ideal. It gently cooks the meat while allowing light smoke flavor to develop.
What wood is best for smoking lobster?
Light fruit woods like apple or cherry. Strong woods can overpower the meat.
How much smoke should you use for lobster?
Less is more. One to two small chunks is plenty. You want subtle smoke, not heavy BBQ intensity.
Step 6: Smoke the Lobster Tails
Place the lobster tails on the grate shell side down, directly over the indirect heat setup.
If you’re using a remote thermometer like the EGG Genius, insert the probe into the thickest part of the meat without touching the shell. The shell will conduct heat and throw off your reading.
Close the dome and let the Big Green Egg do its thing.
Smoke the tails at 250°F until the internal temperature reaches 135–140°F. This typically takes 30–45 minutes, depending on size.
The meat should turn opaque white and feel firm but still slightly springy.
Pull the tails when they hit temp. They’ll carry over a few degrees while resting.
Overcook lobster once and you’ll understand why this step matters.
Smoked Lobster Cooking FAQ
How long does it take to smoke lobster tails at 250°F?
Usually 30–45 minutes for 5–8 oz tails.
What internal temperature should lobster tails be cooked to?
135–140°F is ideal. Over 145°F and the texture starts getting rubbery.
Do you flip lobster tails while smoking?
No. Keep them shell side down the entire cook.
Can you cook lobster tails without a thermometer?
You can, but it’s risky. Lobster overcooks quickly. A probe thermometer removes the guesswork.
Step 7: Finish with Smoked Butter
Let the lobster tails smoke undisturbed for the first 30 minutes. Resist the urge to constantly check them. Every time you open the dome, you drop temperature and extend the cook.
After 30 minutes, check the internal temperature. You’re targeting a final temp of 140°F.
At the 30-minute mark, mine were sitting at about 110°F, which is perfect timing to start the butter.
Cube one stick of salted butter and place it in a small cast iron saucepan or heat-safe skillet. Set the pan directly on the grate inside the Egg and let the butter melt slowly while the lobster continues cooking.
This does two things:
- The butter picks up a light kiss of smoke.
- You have hot, smoky butter ready right when the lobster finishes.
Once the lobster reaches 135–140°F, remove the tails from the Egg. Brush or spoon the melted smoked butter generously over the meat.
If you want to level it up, add:
- A squeeze of fresh lemon
- A sprinkle of chopped parsley
- A pinch of flaky finishing salt
That’s it. Clean smoke, tender meat, rich butter.
Pull at 140°F. Rest 5 minutes. Eat immediately.
Step 8: Finish and Serve
About 30 minutes later, the lobster tails reached 140°F internal temperature and the butter was fully melted and lightly smoked. That’s your signal to pull everything off the Egg.
Remove the tails and the cast iron pan of butter from the grill. Let the lobster rest for about 5 minutes. This allows the juices to settle and finishes the carryover cooking.
Spoon or brush the warm smoked butter generously over the meat.
For a clean finish, add:
- A squeeze of fresh lemon juice
- A light sprinkle of chopped parsley
- A pinch of flaky sea salt
Serve immediately while the butter is warm and the meat is tender.
Smoked lobster is at its best right off the grill. Wait too long and you lose that magic texture.
What to Serve with Smoked Lobster Tails
Smoked lobster tails are rich and buttery, so the sides should either complement that richness or cut through it with something fresh.
Here are solid pairings:
Classic Pairings
- Grilled asparagus with lemon and olive oil
- Garlic mashed potatoes
- Twice-baked potatoes
- Grilled corn on the cob
Light & Fresh Options
- Simple arugula salad with shaved parmesan
- Cucumber and tomato salad
- Grilled zucchini or squash
- Lemon herb rice
Steakhouse Move (Surf & Turf)
Serve alongside:
- Reverse-seared ribeye
- Filet mignon
- NY strip steak
That’s a hard combo to beat.
Bread
Don’t skip this.
- Crusty French bread
- Grilled sourdough
- Garlic bread
You’ll want something to mop up that smoked butter.
What to Serve with Lobster Tails FAQ
What sides go best with lobster tails?
Classic steakhouse sides work best e.g., asparagus, mashed potatoes, grilled corn, or a simple green salad. You want something that complements the richness without overpowering it.
What wine pairs with smoked lobster tails?
Chardonnay (especially lightly oaked), Sauvignon Blanc, or Champagne are excellent choices. If you prefer red, go light… think Pinot Noir.
Can smoked lobster tails be served as an appetizer?
Yes. Use smaller 4–5 oz tails or slice larger tails into medallions and serve with drawn butter and lemon wedges.
What starch goes well with lobster?
Garlic mashed potatoes, risotto, lemon herb rice, or even a simple baked potato all pair beautifully.
Can you make smoked lobster tails ahead of time?
They’re best served immediately. Lobster does not reheat well and can turn rubbery. If needed, gently warm leftovers in butter over low heat.
How to Smoke Lobster Tails: The Ultimate Big Green Egg Guide
Ingredients
- 2 cold-water lobster tails, 5-8 oz each
- 1 tbsp olive oil
- 2 tbsp BBQ Rub
- 1 stick salted butter
- 1 lemon , cut in wedges
- 1/4 cup parsley , chopped
Instructions
- Preheat your Big Green Egg to 250°F using indirect heat. Install the convEGGtor and stabilize temperature before cooking. Add 1–2 small chunks of light smoking wood.
- Remove lobster tails from packaging and pat dry. Trim off the small swimmer legs from the underside for cleaner presentation.
- Butterfly the lobster tails. Using kitchen shears, cut down the center of the top shell to the tail fin. Gently loosen the meat, keeping the end attached, and rest the meat on top of the split shell.
- Lightly brush the exposed lobster meat with olive oil. Season evenly with BBQ rub or the DIY lobster seasoning.
- Place lobster tails shell side down on the grate. Insert a thermometer probe into the thickest part of the meat if using.
- Smoke at 250°F for about 30 minutes before checking temperature. Continue cooking until the internal temperature reaches 135–140°F. Total cook time is typically 30–45 minutes depending on size.
- During the final 20–30 minutes of cooking, place cubed butter in a small cast iron pan and set inside the grill to melt and lightly absorb smoke.
- Remove lobster tails from the grill at 135–140°F. Rest for 5 minutes.
- Spoon melted smoked butter over the lobster meat. Serve immediately with lemon wedges and chopped parsley if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
