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Big Green Egg Smoked Lobster Tails

If you are looking for the ultimate guide to smoking your lobster tails on a Big Green Egg, you’ve found the right place. This recipe focuses on “hot smoking” your lobster tail to get both smokey flavor and the perfect texture. Using these big and beautiful lobster tails from LobsterAnywhere.com is the way to go. They will literally ship a live lobster to you anywhere… thus the name! This was such a fun cook I cannot wait to see you try this for yourself. Now sit back, grab an ice cold PBR, and enjoy this post for Big Green Egg Smoked Lobster Tails

Big Green Egg Smoked Lobster Tails

For this cook I am using two medium lobster tails from LobsterAnywhere. They weigh 6-7oz a piece which is the perfect size for a cook like this. As you can see below, these tails are large and will feed more than just yourself!

Big Green Egg Smoked Lobster Tails

Take the lobster tails out of the packaging and drain excess moisture. Remove the little legs from under the lobster shells. This step isn’t necessary, but I do this for better presentation after they are cooked.

Take kitchen shears and cut down the middle of the shell all the way to the tip of the tail. Gently spread the shell apart and pull the meat out leaving the tip of the meat attached at the end of the tail. Pull the meat that isn’t still attached out and gently rest it on top of the spilt shell.

Big Green Egg Smoked Lobster Tails

Rub a little olive oil on the exposed meat of each tail to use as a binder for your favorite BBQ rub. Here I am using Dizzy Pig Dizzy Dust for that classic BBQ flavor.

Set up your Big Green Egg to 250°F for indirect cooking with 2 chunks of a light smoking wood. I used apple wood for this cook.

Place the lobster tails into the Big Green Egg with the shell side on the grilling grate. If you are using a remote probe like the EGG Genius, place it in the thickest part of the lobster meat.

Let the tails smoke uninterrupted for 30 minutes before checking. You want the final internal temperature to measure 140°F. At this time, mine measured 110°F so I cubed up a stick of salted butter, placed it in a cast iron saucepan, and into the Big Green Egg to melt and get a kiss of smokey flavor.

Big Green Egg Smoked Lobster Tails

After 30 more minutes the lobster tails measured 140°F and the butter was melted, it is time to remove the lobster tails and butter to serve.

tbd

Big Green Egg Smoked Lobster Tails

I was so excited to taste this smoked lobster tail, I had to do a chef’s bite right away! The lobster had perfect texture and the right amount of smoke flavor. 

You can remove the meat from the shells and serve like that or you can serve them sitting on top of the shells for a beautiful presentation.


Big Green Egg Smoked Lobster Tails
 
Prep time
Cook time
Total time
 
This recipe for Big Green Egg Smoked Lobster Tails is your ultimate guide to smoking lobster tails. Buttery, smokey, and delicious!
Author:
Recipe type: Main
Cuisine: Seafood
Serves: 4
Ingredients
  • 2 Medium Lobster Tails (6-7 oz.)
  • 1 Tbsp olive oil
  • 1-2 Tbsp BBQ Rub
  • 1 stick salted butter
  • Lemon and parsley for garnish
Instructions
  1. Set up your Big Green Egg to 250°F for indirect cooking with 2 chunks of a light smoking wood. I used apple wood for this cook.
  2. Take the lobster tails out of the packaging and drain excess moisture.
  3. Remove the little legs from under the lobster shells. This step isn’t necessary, but I do this for better presentation after they are cooked.
  4. Take kitchen shears and cut down the middle of the shell all the way to the tip of the tail. Gently spread the shell apart and pull the meat out leaving the tip of the meat attached at the end of the tail. Pull the meat that isn’t still attached out and gently rest it on top of the spilt shell.
  5. Rub a little olive oil on the exposed meat of each tail to use as a binder for your favorite BBQ rub. Here I am using Dizzy Pig Dizzy Dust for that classic BBQ flavor.
  6. Place the lobster tails into the Big Green Egg with the shell side on the grilling grate. If you are using a remote probe like the EGGgenius, place it in the thickest part of the lobster meat.
  7. Let the tails smoke uninterrupted for 30 minutes before checking. You want the final internal temperature to measure 140°F. At this time, mine measured 110°F so I cubed up a stick of salted butter, placed it in a cast iron saucepan, and into the Big Green Egg to melt and get a kiss of smokey flavor.
  8. After 30 more minutes the lobster tails measured 140°F and the butter was melted, it is time to remove the lobster tails and butter to serve.
  9. You can remove the meat from the shells and serve like that or you can serve them sitting on top of the shells for a beautiful presentation.