If you’re looking for an easy way to impress your guests (or just treat yourself to something fancy), smoked lobster tails on the pellet grill are where it’s at. Lobster and smoke go together like bacon and eggs—just a perfect match. The gentle kiss of wood-fired flavor enhances that naturally sweet lobster meat, and with a little butter and smoked paprika, you’re in for a meal that tastes like a five-star restaurant cooked it right in your backyard.
If you’re looking for an easy way to impress your guests (or just treat yourself to something fancy), smoked lobster tails on the pellet grill are where it’s at. Lobster and smoke go together like bacon and eggs—just a perfect match. The gentle kiss of wood-fired flavor enhances that naturally sweet lobster meat, and with a little butter and smoked paprika, you’re in for a meal that tastes like a five-star restaurant cooked it right in your backyard.
But before we fire up the pellet grill, let’s talk a little history—because believe it or not, lobster wasn’t always considered a delicacy.
Lobster: From Prison Food to High-Class Cuisine
Back in the colonial days, lobster was considered poor man’s food. In fact, it was so abundant along the East Coast that it washed up onshore in massive piles, and people thought of it as trash seafood—good only for feeding prisoners, servants, and livestock. Some records even show indentured servants complaining about being fed lobster too often, claiming it was cruel and unusual punishment!
Fast-forward to the 1800s, and train travel changed everything. Wealthy tourists visiting New England discovered lobster, and chefs figured out new ways to cook it, making it tender and delicious. As demand went up, so did the price, and by the 1900s, lobster was officially a luxury item. Today, it’s one of the most sought-after seafood delicacies—especially when it’s cooked to perfection on a pellet grill.
How to Smoke Lobster Tails on a Pellet Grill
Lobster doesn’t take long to cook, so this is one of those quick but fancy meals that’s perfect for a special occasion. The trick to perfect lobster is getting the internal temperature just right—overcooking will turn that beautiful meat rubbery, and we definitely don’t want that. Grab a good instant-read thermometer to make sure you’re hitting the perfect doneness.
Pellet Grill Smoked Lobster Tails
Ingredients
- 2 Lobster Tails about 5-6 oz each
- 4 Tablespoons Butter melted
- 1 Tablespoon Smoked Paprika
- 2 Cloves Fresh Garlic minced
- Salt & Pepper to taste
Instructions
- Preheat Your Pellet Grill – Set your pellet grill to 225°F using a mild wood like cherry or apple for a subtle smoky flavor. (If you don’t have a pellet grill yet, check out this top-rated pellet grill to take your BBQ game to the next level!)
- Prepare the Lobster Tails – Using kitchen shears, cut down the top of the lobster shell lengthwise, stopping at the tail. Gently pull the meat up and rest it on top of the shell for that classic “butterflied” presentation.
- Make the Butter Baste – In a small bowl, mix the melted butter, smoked paprika, minced garlic, salt, and pepper
- Smoke the Lobster – Place the lobster tails directly on the grill grates, shell side down. Brush generously with the butter mixture.
- Monitor the Temperature – Smoke the lobster for 30-40 minutes or until the internal temperature reaches 140°F. (Don’t guess—use your digital thermometer for accuracy.)
- Serve & Enjoy – Remove from the grill, brush with any extra butter, and serve immediately. These go great with bacon-wrapped grilled asparagus and garlic butter rice.
Final Thoughts
Pellet grilled smoked lobster tails are an easy way to bring restaurant-quality seafood to your backyard. Plus, it’s always fun to remind your guests that lobster was once considered prison food while they’re devouring every last bite!
If you’re looking for more grilling inspiration, check out my favorite pellet grills, and make sure to grab a reliable meat thermometer to take the guesswork out of smoking meats. Happy grilling!
