Maine

Smoked Lobster

Maine lobster is legendary, and smoking it adds an elegant dimension to this prized crustacean. Split lobster tails are kissed with apple wood smoke and basted with herb butter, creating a dish that's luxurious yet true to Maine's seafood traditions. This is lobster elevated to BBQ royalty.

45 min Serves 4 225-250°F smoking Coastal

Equipment Needed

  • Smoker or charcoal grill
  • Apple or cherry wood chips
  • Sharp kitchen shears
  • Basting brush
  • Meat thermometer
  • Small saucepan for butter

Instructions

  1. 1

    Prepare the Lobsters

    Humanely dispatch lobsters by placing in the freezer for 15-20 minutes to sedate them. Then quickly insert a sharp knife into the head. This is the most humane method.

  2. 2

    Split the Lobsters

    Using kitchen shears, split each lobster in half lengthwise through the shell, from head to tail. Remove the stomach sac and intestinal vein. Leave the tomalley (green liver) if desired.

  3. 3

    Make the Herb Butter

    Melt butter in a saucepan over low heat. Add garlic and cook for 1 minute. Stir in parsley, tarragon, chives, lemon zest, salt, and cayenne. Keep warm.

  4. 4

    Set Up the Smoker

    Prepare smoker for 225-250°F. Add apple or cherry wood chips - these mild, fruity woods complement lobster without overwhelming its delicate flavor.

  5. 5

    Season the Lobster

    Brush the exposed lobster meat generously with herb butter. Season lightly with salt. The butter helps carry smoke flavor into the meat.

  6. 6

    Smoke the Lobster

    Place lobster halves shell-side down on the smoker grate. Smoke for 25-35 minutes, basting with herb butter every 10 minutes. The meat is done when opaque and reaches 140°F.

  7. 7

    Check for Doneness

    The lobster meat should be opaque white throughout, the shell bright red. The tail meat should be firm but not rubbery. Don't overcook - lobster gets tough quickly.

  8. 8

    Final Butter Baste

    Remove lobsters from smoker and give one final generous baste with the herb butter. The hot shells will help the butter melt into the meat.

  9. 9

    Serve Immediately

    Arrange smoked lobster halves on a platter. Serve with lemon wedges, extra drawn butter, and crusty bread to soak up the juices. Garnish with fresh herbs.

Tips & Variations

  • Wood Selection: Stick to mild fruit woods - apple, cherry, or alder. Strong woods like hickory or mesquite will overpower the lobster's delicate sweetness.
  • Fresh is Essential: Use live lobsters for the best flavor. The fresher the lobster, the sweeter and more tender the meat.
  • Don't Overcook: Lobster cooks quickly and becomes rubbery if overdone. Start checking at 25 minutes - better to pull early than late.
  • Tail Only Option: If whole lobsters are intimidating, use just the tails. Split them lengthwise and follow the same smoking process.
  • Clarified Butter: For dipping, clarify the butter by skimming off the milk solids. This prevents burning and creates silky drawn butter.
  • Maine Tradition: While smoking lobster isn't traditional Maine style, it honors the state's love of both lobster and outdoor cooking. Serve with corn on the cob for a true New England feast.