Smoked Lobster Tail

Ingredients

4 lobster tails
2 tablespoons unsalted butter, room temperature
1 tablespoon Italian flat leaf parsley, finely chopped
1 tablespoon lemon juice, (freshly squeezed)
1 teaspoon garlic, minced (about 1 teaspoon)
1 teaspoon chili paste, (such as Gourmet Garden or your favorite brand)
1/2 teaspoon kosher salt
1/4 fresh ground black pepper

Directions

Set your pellet smoker to 275°F using a mild wood like apple, cherry, maple, or pecan for a sweet, subtle smoke flavor. Let it preheat while you prepare the lobster.

Using kitchen shears, cut down the center of each lobster tail shell, stopping just before the tail fin.

Gently open the shell. Use your fingers or a spoon to loosen the lobster meat, keeping it in one whole piece.

Lift the meat up and rest it on top of the shell for that classic presentation.

In a small mixing bowl, combine butter, parsley, lemon juice, garlic, chili paste, salt, and pepper. Stir until well mixed.

Spoon or brush the butter mixture generously over the exposed lobster meat.

Place the lobster tails directly on the smoker grates, meat side up. Smoke for 20 minutes, or until the internal temperature reaches 140°F and the lobster is opaque.

Remove from the smoker and serve hot with extra lemon wedges or melted butter.