We've all been there. Standing in the seafood section, eyeing those gorgeous lobster tails, but wondering if we can really do them justice on our grill at home.
Let's be honest — most of us simply steam them and call it a day. But that's about to change.
Smoking transforms ordinary lobster into something that'll make your guests think you secretly enrolled in culinary school. The sweet, buttery meat soaks up just enough smoke to create something truly magical on your plate, and you don't need a professional kitchen to pull it off.
With a quality smoker, the right wood, and these pro tips, you'll be creating restaurant-worthy lobster tails right in your backyard — no reservation required.
About the author: Jim Boyle is a food & travel writer with experience in the catering industry. He is always on the lookout for sustainable, eco-friendly dining trends and seasonal ingredients, making sure his works reflect the latest in conscious cooking and responsible eating.
1. PREP LIKE YOU MEAN IT
First things first, let's talk about that lobster. When was the last time you properly butterflied a tail? Never? Same.
Grab a pair of kitchen shears (those regular scissors won't cut it — literally) and slice along the top shell from front to fin. Don't hack into the meat or you'll lose all those precious juices! This isn't just for looks — proper butterflying helps the lobster cook evenly and soak up maximum flavour.
Next, gently pull the meat up through your cut while keeping it attached at the base. Let it rest on top of the shell like it's sunbathing. This classic "butterfly" presentation isn't just Instagram-worthy — it exposes more surface area to your smoky goodness.
Want those flavours to really penetrate? Make a few shallow cuts in the exposed meat. Think of these as little flavour highways.
Season simply but boldly:
● Basic approach: Kosher salt and freshly cracked black pepper
● Kicked up: Add garlic powder, paprika, and a hint of cumin for serious depth
Finish with a generous brush of oil or butter before smoking — this locks in moisture and prevents your lobster from turning into expensive jerky.
Pro Tip: Thread a bamboo skewer lengthwise through each tail to prevent curling. Trust us, nobody wants a curled-up lobster that cooks unevenly and looks like it's trying to escape the plate. And for the absolute best results, order live lobster from Maine — their cold-water habitat produces the sweetest, most tender meat that's perfect for smoking.
The difference in flavour is worth every penny for special occasions or when you really want to impress.
2. TEMPERATURE = EVERYTHING
When it comes to smoking lobster tails, precision isn't just important — it's everything. There are two winning approaches, depending on whether you've got time to spare or hungry guests breathing down your neck.
LOW & SLOW METHOD:
This gentle approach gives you competition-worthy results:
- Set your smoker to a cozy 225-275°F
- Smoke for about 45 minutes until internal temp hits 135°F
- This is your butter moment — brush with your flavoured mixture (more on that magic later)
- Continue for 15 more minutes until internal temperature reaches 145°F
THE EXPRESS ROUTE:
Short on time but still want to impress? This quicker method delivers:
- Crank your smoker up to 375°F
- Smoke for just 20-30 minutes until the lobster meat transforms from translucent to white
- Target the same perfect final internal temperature: 145°F
Want steakhouse-quality precision without the guesswork? Reach for the Brander Sidekick Digital Thermometer — it's like having a professional chef whispering the perfect moment to pull your lobster off the heat.
STOP GUESSING! Want to take the mystery out of BBQ Thermometers? Then Check Out This BLOG.
3. WOOD CHOICE = FLAVOUR FOUNDATION
Don't sleep on your wood selection — it's a total game-changer for smoked lobster! Each variety brings its own character:
● Alder: Delivers a mild sweetness that's practically made for delicate lobster — like they were destined for each other
● Apple: Infuses subtle fruity notes that won't overpower the natural sweetness of the meat
● Maple: A classic Canadian choice! Imparts light sweetness that enhances without taking over
● Hickory: Brings a stronger smoke profile that still plays nicely with lobster's buttery character
● Mesquite: For the bold flavour seekers — creates a distinctive, robust profile that makes a statement
New to smoking seafood? Start with alder or apple. Once you've mastered those, you can level up to stronger woods for more distinctive results.
Swing by your local Barbecues Galore to check out the massive selection of premium cooking wood chunks, chips and pellets, specifically selected for optimal flavour infusion.
4. BUTTER = LIQUID GOLD
If smoke is the soul of this dish, butter is its beating heart. This isn't just a topping — it's your secret weapon for taking smoked lobster from "pretty good" to "mind-blowing."
Classic Garlic Butter Bomb:
● 6 tablespoons high-quality salted butter
● 6 cloves freshly minced garlic (pre-minced from a jar? We don't know her)
● 1 tablespoon fresh chopped parsley
● Feeling fancy? Add 1/4 cup shredded Parmesan for a rich, nutty finish
The Heat Seeker:
● 1/2 cup clarified butter (the clear gold stuff that makes everything better)
● Generous amount of freshly minced garlic
● Red pepper flakes (as many as you dare)
● For serious heat lovers: A few drops of Habanero hot sauce — we won't judge. Try these:
○ Fury Habanero Honey Hot Sauce
○ Neil's Real Deal - Peach Habanero Honey Hot Sauce
○ KOSMO'S Q Sauces - Cherry Habanero
The timing here matters — brush your butter mixture onto the tails about 10-15 minutes before they finish cooking. And here's the move that separates amateurs from pros: save some for dipping at the table! Your guests will be fighting over the last drops.
Need the perfect tool for the job? Grab Traeger's Premium Silicone Basting Brush — it holds more butter and distributes it more evenly than those cheap dollar store brushes that lose their bristles faster than a nervous cat sheds fur. If you prefer to pre-heat the butter, then try the Brander Cast Iron Basting Station. This cast-iron basting station comes with a silicone basting brush with great heat tolerance (up to 550°F).
5. EQUIPMENT MAKES THE DIFFERENCE
Let's be honest — you wouldn't try to win a race with a bicycle missing a wheel, would you? The same goes for smoking lobster tails.
Barbecues Galore has been Canada's BBQ specialists since 1979 (that's over 45 years of smoking expertise!). Their knowledgeable staff can match you with the perfect smoker for your seafood ambitions — whether you're just starting out or ready to upgrade your setup.
TOP-TIER SMOKER COLLECTION
Looking to make a serious investment in your smoking future? These equipment will have you cooking like you've got your own Food Network special:
● Traeger pellet grills: Digital precision that lets you "set it and forget it" — perfect for first-timers or those of us who get distracted by, well, everything
● Yoder competition cart pellet smokers: Go ahead and just lift the lid to feel the difference that makes every barbecue competitor's dreams come true
● Weber smokers: Legendary build quality that's survived Canadian winters longer than most relationships
● Napoleon smoker: Canadian-made excellence with innovative features designed specifically for our climate
● Broil King smokers: Another champion that delivers competition-worthy results in your backyard
Not sure which style is right for you? The team at Barbecues Galore can walk you through all the options — no judgment, just honest advice from people who actually use these products.
6. SERVE WITH STYLE
You've done the hard work — now it's time for the big reveal! When your lobster hits that perfect 145°F internal temperature, follow these final crucial steps:
- Remove your lobster tails from the smoker with care — those shells get hot enough to make you invent new curse words
- Let them rest for 2-5 minutes — this isn't optional, it's essential for the juices to redistribute
- Arrange on a serving platter with lemon wedges and your reserved butter sauce
- Finish with a sprinkle of fresh parsley for a pop of colour that says "Yeah, I'm fancy like that"
The result? Nothing short of spectacular. Your lobster meat will be proudly displayed atop the shell, glistening with butter and showing just enough smoke colour to make mouths water before the first bite.
Want to really elevate your presentation? Serve on Brander's Long Board or red cedar grilling planks for an extra touch of smokiness and rustic elegance that'll have your guests snapping photos before digging in.
WHY YOU’LL NEVER GO BACK TO ORDINARY LOBSTER
Once you've mastered smoked lobster tails, that plain steamed stuff will seem like the culinary equivalent of a flip phone. Here's why smoking is the ultimate upgrade:
- Next-Level Flavour: The smoke adds complex depth that perfectly enhances lobster's natural sweetness — it's like the difference between regular TV and 4K
- Perfect Texture Every Time: The gentle heat cooks lobster to tender perfection without turning it into expensive rubber
- Show-Stopping Presentation: We eat with our eyes first, and nothing turns heads like beautifully smoked lobster tails
- Host Without Stress: Most of the work happens before your guests arrive, so you can actually enjoy your own party for once
Ready to become the seafood smoking legend of your neighbourhood? With these pro tips and quality equipment and free advice from your local Barbecues Galore showroom, you're all set to create lobster so good your friends might start inviting themselves over a little too often.
Need tools, tips, or just an excuse to upgrade your setup? Swing by your local Barbecues Galore store and chat with their experts. They've got everything you need to make your backyard the hottest reservation in town — no waitlist required.
