Smoked Lobster Tails with Old Bay Garlic Butter

Step-by-step instructions.

1. Heat the smoker

   • Preheat to 250°F
   • Apple pellets give the lobster a light smoke.

2. Butterfly the tails

   • Cut down the center of each top shell with kitchen shears, stopping before the tail fan
   • Loosen the meat, keeping it attached at the fan
   • Pinch the shell together, lay the meat on top, and pat dry.

3. Make the Old Bay garlic butter

   • Melt the butter over medium-low heat
   • Stir in the garlic for about 30 seconds, until fragrant
   • Remove from heat and stir in the Old Bay and lemon zest
   • Divide evenly between two bowls before brushing any lobster
   • Add half the parsley to the first bowl and reserve the second for serving.

4. Brush and smoke

   • Brush the exposed meat with butter from the first bowl, working it into the creases
   • Place the tails shell-side down on the grate and close the lid
   • Brush again after 15 minutes, then discard any butter left in the first bowl.

5. Check each tail

   • Start checking at 20 minutes
   • Insert an instant-read thermometer sideways into the thickest meat
   • Remove each tail as it reaches 145°F and the center is pearly white and opaque
   • Allow about 25–40 minutes total on the smoker.

6. Finish with lemon-parsley butter

   • Gently rewarm the reserved butter if needed
   • Stir in the lemon juice and remaining parsley
   • Spoon over the hot lobster and serve immediately with lemon wedges.