Smoked Lobster

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People don’t generally associate lobster with anything other than boiling. But consider this, when you boil lobster, where does the flavor go? Into the boiling liquid. Smoking lobster, like roasting it, keeps the natural lobster flavor with the meat, making it richer and sweeter. This recipe uses a “compound butter” to flavor the lobster meat. It’s just a fancy way of saying, “butter with yummy things in it”. You can make the compound butter up to three days in advance.



Preparation Time: 

30 minutes

Estimated Smoke Time: 

45 minutes

Smoke Temp: 


Try these wood chips: 

Alder, Pecan, Fruit Wood


  • 8 lobster tails
  • 8 kebab skewers
  • 1⁄2 cup (1 stick) butter, softened
  • 1 clove garlic, finely minced
  • 1 Tbs Money Rub
  • 1 Tbs chopped chives


Preheat your smoker to 225°F

2 In a small bowl, combine butter, garlic, Money Rub, and chives until thoroughly combined. Set aside.

3 Using kitchen shears, cut along the back of the lobster tail shell.

4 Use your fingers to carefully separate the meat from the back of the shell.

5 Thread a kebab skewer through the underside of the tail from front to back. This keeps the lobster tail from curling during cooking.


Place the skewered lobster tails directly on the smoker grate.

2 Smoke until the lobster reaches 130°F.

3 Carefully spoon 1 Tbsp of the butter mixture onto the tail meat of each lobster.

4 Continue cooking until the lobsters reach 140°F.

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