Try this Pellet Grill Lobster Tails recipe, or contribute your own.

Still searching for what to cook ?

Name: Pellet Grill Lobster Tails
Prep time: 20 min
Cook time: 4 h 5 min
Total time: 4 h 25 min
Yield: 2
Cuisine: not set
Ingredients: 2 - 8 oz Lobster Tails; 4 - Tbsp Country Crock Butter; 1/4 - tsp Smoked Paprika; 1/2 - tsp Garlic Powder; 1 - tsp Lemon Juice; 1/4 - tsp Black Pepper; 1/8 - tsp Sea Salt; Brine:; 1/4 - cup Kosher Salt; 1/3 - cup Sugar; 4 - cups Water

Find the most delicious recipes here

INGREDIENTS

2 - 8 oz Lobster Tails
4 - Tbsp Country Crock Butter
1/4 - tsp Smoked Paprika
1/2 - tsp Garlic Powder
1 - tsp Lemon Juice
1/4 - tsp Black Pepper
1/8 - tsp Sea Salt
Brine:
1/4 - cup Kosher Salt
1/3 - cup Sugar
4 - cups Water

INSTRUCTIONS

1. Brine:

- Mix water, salt, and sugar in pot on stovetop, bring to boil, stir until sugar and salt dissolve.

- Put brine in large ZipLoc container and add ice until brine is chilled.

- Add lobster tails, seal container and refridgerate for two hours.

2. Butterfly Lobster Tails with meat above shell. Help: http://www.lobsterhelp.com/butterflying-lobster-tails.html

3. Marinate:

- Melt butter in microwave

- Mix melted butter, paprika, garlic powder, black pepper, sea salt, and lemon juice.

- Brush marinade on underside and top of lobster meat

- Place in refrigerator for 1-2 hours

4. Preheat grill to high smoke (225 degrees)

5. Reapply marinade to meat

6. Smoke Lobster Tails with shell down for 1 hour, reapply marinade every 20 minutes.

- Monitor temp last 10 minutes to ensure meat is below 120 degrees.

- Finish by raising temp to high heat and cook until meat reaches 135-145 degrees.

Optional Charcoal Grill Finish

- Reapply marinade.

- Sear lobster meat over direct high heat (500+ degrees) for a few seconds.

- Place over indirect heat until meat reaches 135-145 degrees. (Should take 5 minutes or less, probe temperature often)

NOTES

Alert editor

Pellet Grill Lobster Tails

2 - 8 oz Lobster Tails
4 - Tbsp Country Crock Butter
1/4 - tsp Smoked Paprika
1/2 - tsp Garlic Powder
1 - tsp Lemon Juice
1/4 - tsp Black Pepper
1/8 - tsp Sea Salt
 Brine:
1/4 - cup Kosher Salt
1/3 - cup Sugar
4 - cups Water

1. Brine:

- Mix water, salt, and sugar in pot on stovetop, bring to boil, stir until sugar and salt dissolve.
- Put brine in large ZipLoc container and add ice until brine is chilled.
- Add lobster tails, seal container and refridgerate for two hours.

2. Butterfly Lobster Tails with meat above shell. Help: http://www.lobsterhelp.com/butterflying-lobster-tails.html

3. Marinate:

- Melt butter in microwave 
- Mix melted butter, paprika, garlic powder, black pepper, sea salt, and lemon juice.
- Brush marinade on underside and top of lobster meat
- Place in refrigerator for 1-2 hours

4. Preheat grill to high smoke (225 degrees)

5. Reapply marinade to meat

6. Smoke Lobster Tails with shell down for 1 hour, reapply marinade every 20 minutes.

- Monitor temp last 10 minutes to ensure meat is below 120 degrees.

- Finish by raising temp to high heat and cook until meat reaches 135-145 degrees.

Optional Charcoal Grill Finish
- Reapply marinade.
- Sear lobster meat over direct high heat (500+ degrees) for a few seconds.  
- Place over indirect heat until meat reaches 135-145 degrees. (Should take 5 minutes or less, probe temperature often)

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (0g)
Recipe Makes: 2 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.