Go Back
+ servings

Big Green Egg Smoked Lobster Tails

The BBQ Buddha
This recipe for Big Green Egg Smoked Lobster Tails is your ultimate guide to smoking lobster tails. Buttery, smokey, and delicious!
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main
Cuisine Seafood
Servings 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
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Tried this recipe?Mention @the_bbq_buddha or tag #the_bbq_buddha!