Over the past several summers I’ve spent countless weekends hunting for, harvesting and preparing crustaceans – and, testing different techniques to create the perfect herbed butter-based and wood plank-smoked spiny lobster tails. This recipe takes me back to those cooks on the shores of Southern Jamaica, Key West, Galveston and Santa Barbara – No doubt, one of my very favorite live fire recipes, and I guarantee it’ll be one of yours too! -Cheers, David Live Fire Republic
How To Prepare Herbed Butter-Basted And Wood Plank-Smoked Spiny Lobster Tails:
Start by preparing your lobster tails. Cut the top of the shell lengthwise with a sharp knife, and use a pair of kitchen shears to remove the vein running through the center. Then, generously brush each tail with melted herbed-butter and season with salt and pepper. Let the tails rest for about 15 minutes to absorb the flavors.
Next, fire up your grill or smoker to a temperature of around 225°F. Add some wood chips to the fire, such as apple or hickory, to infuse the lobster with a rich, smoky flavor. Place the lobster tails on the grill and let them smoke for about 30-40 minutes, or until the internal temperature reaches 140°F.
While the lobster is smoking, take the opportunity to relax and soak up the seaside atmosphere. You’ll know the lobster is ready when it turns a beautiful shade of pink and the flesh is firm and juicy. Carefully remove the tails from the grill and serve immediately with your favorite sides.
Trust me, once you try these smoked lobster tails, you’ll never go back to plain old steamed lobster. The smoky flavor and juicy texture will have your taste buds dancing with joy. And the best part is, it’s a simple and easy recipe that anyone can master!!
Key Ingredients That Elevate These Fireside Lobster Tails
Extra Large Spiny Lobster Tails: These beauties are meaty, flavorful, and pair perfectly with the smoky flavor of the grill.
Weber Seasonings Chophouse Butter: This delicious blend of herbs, garlic, and butter is the ultimate flavor bomb that brings out the best in the lobster, adding richness and depth to every bite.
Weber Seasonings Classic Grill: No grill is complete without a sprinkle of Weber Classic Grill seasonings – it’s the perfect way to add a little extra oomph to the smoky flavor of the lobster tails.
Irish Butter: A premium butter like Irish butter is essential to achieve that extra creaminess and richness that elevates the dish from good to unforgettable.
Roasted Minced Garlic: The smoky flavor of the lobster tails is perfectly complemented by the bold, nutty flavor of roasted minced garlic.
Minced Shallots: Adding minced shallots to the mix lends a subtle sweetness that balances out the bold, savory flavors of the lobster tails and garlic.
Fennel Fronds: These delicate, wispy fronds add a pop of color and a hint of anise flavor that rounds out the dish and gives it that perfect finishing touch.
What To Serve Alongside Wood Plank-Smoked Spiny Lobster Tails
When it comes to side dishes with island flare to complement wood plank smoked and herbed butter-basted spiny lobster tails, these are my top five favorites:
Grilled Pineapple: Add a tropical twist to your feast with some juicy, grilled pineapple spears.
Coconut Rice: This creamy, fragrant side dish pairs perfectly with the smoky, savory flavors of the lobster.
Fried Plantains: These sweet and crispy fried plantains are a classic Caribbean side dish that adds a touch of sweetness and crunch to every bite.
Mango Salad: A refreshing and colorful salad made with fresh mango, red onion, and cilantro, tossed in a tangy vinaigrette.
Rum-Infused Black Beans: Take your black beans to the next level with a splash of rum – it’s the perfect boozy addition to this island-inspired feast.
These side dishes are sure to transport you to the sunny shores of the Caribbean and make your lobster tails the star of the show. So fire up that grill, grab your wood planks, and get ready for a feast you won’t soon forget!
FAQs: Wood Plank-Smoked Spiny Lobster Tails
I’ve heard all sorts of questions about wood plank smoked lobster tails – here are the top five most frequently asked:
What kind of wood should I use for smoking lobster tails on a plank? The best woods for smoking seafood are alder, maple, or hickory, as they impart a subtle smokiness without overwhelming the delicate flavor of the lobster.
How long do I soak the plank before smoking the lobster tails? The plank should be soaked in water for at least 1 hour to prevent it from catching fire and to ensure that the lobster tails cook evenly.
Should I season the lobster tails before smoking them on a plank? Absolutely! Brushing the tails with herbed-butter and sprinkling them with your favorite seasonings will help to infuse them with extra flavor and create a delicious crust.
What temperature should I smoke the lobster tails at? The ideal temperature for smoking lobster tails on a plank is around 225°F – this will ensure that the tails cook through without becoming tough or overcooked.
How can I tell when the lobster tails are done? The internal temperature of the lobster tails should reach 140°F – this will ensure that they are fully cooked but still juicy and tender.
Hopefully this has been helpful – grab your planks and fire up a seaside-inspired feast they won’t forget!
The Best Beverage Pairings For Wood Plank-Smoked Spiny Lobster Tails
The perfect pairing can take a delicious meal to the next level. Here are Live Fire Republic’s top picks for craft beer, cocktail, and wine pairings:
Craft Beer:
Kona Brewing Co. Big Wave Golden Ale – this light and refreshing beer has a subtle tropical fruit flavor that pairs perfectly with the delicate flavor of the lobster.
Maui Brewing Co. Pineapple Mana Wheat – a crisp and clean wheat beer with a hint of fresh pineapple, this is the perfect accompaniment to any seafood dish.
Sierra Nevada Hazy Little Thing IPA – the hoppy flavors of this IPA stand up to lobsters richness, creating a perfect balance of flavors.
Cocktails:
Piña Colada – this classic cocktail made with rum, coconut cream, and pineapple juice is the perfect tropical pairing for wood plank smoked lobster tails.
Dark and Stormy – a spicy and refreshing cocktail made with dark rum and ginger beer, this is the perfect way to cool down on a hot summer day.
Mai Tai – another classic, made with rum, orange curaçao, and lime juice, this cocktail will complement the smoky flavor of the lobster.
Wines:
Sauvignon Blanc – this crisp and refreshing white wine pairs perfectly with the delicate flavor of the lobster, with notes of citrus and tropical fruit.
Chardonnay – a rich and buttery Chardonnay complements the herbed-butter basted lobster perfectly, with flavors of vanilla and caramel.
Pinot Noir – a light and fruity red wine with subtle flavors of cherry and spice, this is the perfect pairing for a wood plank smoked lobster feast.
Join the Fire
If these Wood Plank-Smoked Spiny Lobster Tails are your kind of cook—real charcoal, real technique, real flavor—join us: subscribe to the Live Fire Republic newsletter for first access to new recipes and fire-tested guides, follow along on social for live cooks and pit-side insight in real time, and come see it all in person at our events where the smoke hangs in the air and the craft comes alive—because the best meals aren’t just cooked outside, they’re built outside, together, over fire.
Ingredients
- 4 large spiny lobsters cleaned and cut lengthwise
- Olive oil
- Weber Seasonings Chophouse Butter
- Weber Seasonings Classic Grill
- 2 sticks irish butter
- 1 tablespoon roasted minced garlic
- 2 small shallots
- fennel fronds
- 1 tbsp thyme leaves
- 1/4 cup parsley finely chopped
- Meyer lemon juice and zest
Instructions
- Now, to start, spread a pile of smoldering charcoal embers evenly across the grill floor, then dampen the top and bottom vents until the grill settles near 275 degrees.
- Meanwhile, carefully open the lobster shells and drizzle the delicate tail meat with a rich and aromatic olive oil before dressing with Weber Seasonings Chophouse Butter and Classic Grill rubs.
- Place the lobster tails atop a pair of wood planks to slowly bathe in cedar smoke until sweet and succulent, tender perfection. Then intermittently baste with a fragrant herbed butter sauce concocted of roasted minced garlic, shallots, fennel fronds, parsley and thyme.
- Once the lobsters read 140 in the thick of the tail remove from the heat, finish with a citrusy squeeze of meyer lemon and carve into the juiciest, most flavorful filets of lobster you’ve ever tasted. Pair with two handfuls of ice cold and golden lagers, then smash.
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