Irresistibly Simple Smoked Lobster Tails with Garlic Butter

I grew up in the South and love all kinds of seafood — from crawfish and shrimp to crab legs and lobster. If you love lobster like me, you don't have to eat at a five-star restaurant or spend a lot to enjoy it. When I'm in the mood for lobster, I like to make it at home. It's better and easier than you think! 

Lobster tail with garlic butter, featuring our Gold Star Chicken Rub, can be as casual or as elegant as you want. For a delicious surf-and-turf night at home, pair it with a juicy ribeye, potato, some veggies — and a side of butter for dipping, of course! Or let it chill, dice it up, mix it with garlic aioli, and serve it on a soft bun for a classic lobster roll. You pick. Either way, start here:

Directions

1. Using a pair of kitchen shears, make an incision down the center of the top of each tail to open up the shell (reserve the shells for serving). Remove the meat from each tail in one piece and lay it out on your cutting board. Squeeze half the lemon juice over each piece and season them on both sides with Loot N' Booty Gold Star Chicken Rub. Place them in the fridge while you prep your grill.

2. Fill a charcoal chimney with lump charcoal and light it with a starter cube. Once the coals start to turn gray, dump them into your smoker under the grates. If you're using a grill, set it up for an indirect cook by dumping the coals on one side. This creates a direct and indirect heat side for a two-zone cooking method. Allow the smoker or grill to come to about 500-550 degrees Fahrenheit, adjusting vents if needed.

3. Meanwhile, in a small aluminum loaf pan, combine the butter, remaining lemon juice, minced garlic and thyme. Place the pan on the indirect side of the grill to warm it through, about 10-15 minutes. Remove the lobster meat from the fridge and gently brush each one with the melted butter. Back at your grill or smoker, scatter a small handful of applewood chips over your coals and place the lobster directly over the hot grates. Cook for 1-2 minutes, brush them with butter, flip them over and brush the other side with more butter. Cook for another 1-2 minutes and brush/baste with butter.

4. Continue this process, flipping and brushing/basting until your lobster reaches an internal temp of 140-145 degrees and the meat turns from gray to white. Once the tails reach that desired temp, remove them from the grill or smoker, baste them with butter again and allow them to rest for 5-10 minutes. 

5. Once rested, gently place each tail back into (or set it on top of) the reserved open shell, allowing the meat to billow out of it. Serve with lemon wedges and individual bowls of melted butter.

Make it a complete meal with steak, roasted veggies and potatoes — who needs a steakhouse?