Smoked Lobster Tail

With a new year comes new resolutions. Some resolutions are for diets or self-improvement; others are to take on a new hobby or healthy habit. While these are great and needed, let's all take up the mantle and pledge to grill as we've never grilled before! To get us started, here is Smoked Lobster Tail, perfect for use on the Encore and Muscle hybrid grills where you can jumpstart the charcoal and woodchips with natural gas - smoking and searing in stainless steel perfection.

Cut a slit down the topside of the tail lengthwise and gently pull it apart to expose the flesh slightly. While your smoker or grill preheats, prep the garlic butter by melting butter in a saucepan and adding lemon juice, fresh garlic, and black pepper. Run a skewer lengthwise through each tail to keep it from curling while cooking. Smoke the lobster for about 45 minutes, and after 20 minutes, begin basting with garlic butter. Lobster and butter is a decadent combo on its own, but adding the smoky mesquite essence of your favorite hardwood brings depth and warmth to this lovely dish.

So, join the cause, don the colors, and raise your fist in the air as we recite this New Year's resolution - grill more, grill hotter, and grill better!

Serves 4

Smoked Lobster Tail Ingredients

• 4 lobster tails

Basting Butter

• 4 tbsp butter
• 2 tbsp of lemon juice
• 1 clove garlic minced
• ½ tbsp black pepper

Equipment

• Grilled skewers (one per tail)
• Meat probe/thermometer

Smoked Lobster Tail Directions

1. Start by preparing the lobster tails. Using kitchen scissors, cut them along the top of the shell, down the middle, and to the tip of the tail.
2. Gently pull the shell apart so that the meat is exposed. Do this carefully only to separate it partially, so you don't break the shell any further. Rinse the tails under cold water to wash away any shell remnants.
3. Start your smoker, aiming for a cooking temperature of 225°F.
4. While the smoker heats up, prepare the butter mixture. Melt the butter, lemon juice, black pepper, and minced garlic in a small saucepan over medium heat. Once the butter has fully melted, remove from heat and allow to cool.
5. Insert a skewer into each tail, starting at the exposed flesh and through to the tail fin at the other end. This will help prevent the tails from curling as they cook.
6. Place the tails on the smoker grates, with the slit side facing up. Cook for 45 minutes, or until the lobster meat's internal temperature has reached 145˚F (62°C). After 20 minutes, apply the butter to the tails, working it into the meat through the tail slit.
7. Use a meat probe to measure the internal temperature of the tails. When at 145°F, remove from the smoker and serve immediately.
8. Finish on a high heat sear for 1-2 minutes to give the tails grill marks.

Taken from theonlinegrill.com  https://theonlinegrill.com/smoked-lobster-tail/