Grilled Lobster in Lemon Butter  

4     45 minutes-1 hour     Smoke     Alder

You have to wonder who first looked at a lobster and though that it might be good as a snack. The truth is our gourmet lobster was considered poor man’s food back in Colonial America. It was that plentiful. By the 1880s it benefited from becoming a commodity as one of the first ever canned foods. From there, prices went up as railroad dining cars glorified the dish even further. Today fresh lobster is still readily available, but much more expensive. It is easy to grill, though. I suggest celebrating the purchase of your next new grill with this Instagram worthy feast.

4 fresh lobster tails

1 cup (2 sticks) butter, melted, divided

Juice of 2 lemons

2 cloves of garlic, minced

2 teaspoons Cajun seasoning

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1. Preheat the smoker to 225°F and add wood.
2. Grasp the lobster shell and split the top of each tail with heavy duty kitchen shears, cutting down front to the last tail segment. Gently pull out the front end meat and rest it on the split shell with the base of the tail still attached. Rinse well inside the shell.
3. Split the center of the meat to spread out slightly.
4. In a medium bowl, stir together melted butter, lemon juice, garlic, Cajun seasoning, salt, and pepper. Reserve all but 2 tablespoons for serving.
5. Drizzle each tail with 1 tablespoon of the prepared butter.
6. Place the tails in the smoker with the split-side up, and smoke for 45 minutes – 1 hour, basting once with 1 tablespoon of the prepared butter.
7. The lobster is done when a digital thermometer reaches 130°F-140°F. They should be opaque and firm to the touch.
8. Serve the lobster with the reserved butter mixture.

Keep it fancy, yet delicious and serve with the Corn Pudding (found in Side Notes ) .