Smoked Cajun Lobster Tail is the ultimate way to turn an already luxurious seafood dish into a bold, unforgettable grilling experience. By combining gentle wood smoke, rich butter, and classic Cajun seasoning, this recipe transforms lobster tails into a show-stopping meal that’s surprisingly easy to make at home. Whether you’re hosting a backyard cookout, planning a special dinner, or just looking to level up your seafood game, smoked lobster tails deliver big flavor with minimal effort.
Looking for more seafood recipe inspiration then you have to try my Crab Stuffed Salmon, Grilled Red Snapper, or this Tequila Lime Shrimp for the perfect appetizer.
Why Smoked Lobster Tail Works So Well
Lobster tail is lean but rich, which makes it perfect for low-and-slow cooking at a controlled temperature. Smoking allows the butter and seasonings to slowly baste the meat as it cooks, locking in moisture and enhancing flavor. Unlike grilling over high heat, smoking prevents the lobster from drying out while still adding that signature backyard-cooked taste.
Cajun seasoning pairs naturally with lobster thanks to its blend of paprika, garlic, onion, and subtle heat. When melted butter carries those spices into every bite, the flavor becomes bold, balanced, and crave-worthy.
Ingredients needed to make a Smoked Cajun Lobster Tail
- Lobster tail: the star of the dish. Cold-water lobster tails are ideal for their firm texture and sweet flavor. Splitting the shell allows smoke and butter to fully penetrate the meat.
- Butter: melted butter is essential for moisture and richness. It also acts as a carrier for the Cajun seasoning, ensuring every bite is flavorful and juicy.
- Cajun seasoning: this spice blend delivers smoky heat, savory depth, and just enough kick.
- Garlic: fresh garlic adds aromatic depth and enhances the butter without overpowering the lobster.
- Herbs: freshly chopped parsley adds freshness and color to the dish.
- Lemon: a squeeze of fresh lemon brightens the dish and balances the richness of the butter and spices.
How to Split Open a Lobster Tail
For this Smoked Cajun Lobster Tail recipe, the preparation and presentation is an important element.
Start by using kitchen shears to carefully cut through the top of the shell lengthwise. Push down on the shell and gently pull the meat upward and rest it on top of the shell while keeping it attached at the base. This not only makes for an impressive presentation but also helps the lobster cook evenly.
In a small mixing bowl, add cajun honey seasoning and olive oil and mix the ingredients together. Brush the exposed meat generously with the mixture. This step ensures the lobster stays moist throughout the smoking process while building layers of flavor.
Make a Garlic and Herb Butter
Before you get the grill going, prepare the ingredients to make the garlic and herb butter sauce that will be brushed on the Smoked Cajun Lobster Tails.
In a small saucepan, add unsalted butter, freshly chopped garlic and parsley, crushed red pepper flakes, a teaspoon of grated parmesan cheese and some freshly squeezed lemon juice.
How to Smoke Lobster Tail
While this recipe is called Smoked Cajun Lobster Tail, unlike traditional smoking processes, this dish does not take hours to cook. Lobster meat cooks fast even at low temperatures.
Preheat the grill to 275 degrees Fahrenheit and set it for indirect heat. I used my Weber Kettle grill, therefore the coals were moved to one side of the grill.
To infuse a natural smokiness to the meat, I added a small wood chunk. This adds a subtle smoke without masking the lobster’s natural sweetness.
Place the cajun seasoned lobster tails on the indirect heat side of the grill. These will take 20-30 minutes to cook through, depending on the size of the lobster. About 15 minutes in, put the garlic butter mix on the grill.
This only needs to be on the grill for a few minutes. Just long enough to melt the butter and warm everything up. Do not take you eyes off of it or you will split the butter and burn the garlic.
About 20-25 minutes into the cook, the Smoked Cajun Lobster Tails should be nearing 135 degrees Fahrenheit. This is the perfect time to baste the meat with the chunky garlic and herb butter mixture. Leave it on for another 5 minutes to cook and absorb the butter.
Lobster cooks quickly, so keep a close eye on it — overcooking can make the meat tough.
Remove the lobster tails from the grill and let them rest.
Recipe Tip
- Use mild wood to avoid overpowering the lobster
- Don’t skip the butter basting — it’s key to moisture
- Pull the lobster early rather than late; carryover cooking finishes the job
Flavor Variations and Serving Ideas
Smoked Cajun Lobster Tail is versatile and pairs beautifully with a variety of sides:
- Serve with grilled corn salad, roasted potatoes, or creamy coleslaw
- Slice the lobster and serve over pasta or risotto
- Add it to surf-and-turf plates alongside smoked steak
- Use leftovers in lobster tacos or seafood mac and cheese
For extra heat, finish with a drizzle of hot honey or a sprinkle of cayenne. For a richer finish, add fresh herbs like parsley or chives right before serving.
Final Thoughts
Smoked Cajun Lobster Tail proves that seafood on the smoker doesn’t have to be complicated to be impressive. With simple ingredients, controlled heat, and bold seasoning, you can create a restaurant-quality dish right in your backyard. It’s rich, smoky, buttery, and packed with Cajun flavor. Perfect for special occasions or anytime you want to cook something unforgettable on the grill.
If you’re looking to elevate your seafood game and show off your smoker skills, this smoked lobster tail recipe is one you’ll come back to again and again
Frequently Asked Questions:
Can I make this recipe in the oven? All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
How do you know if the lobster is cooked? The best way to know if any protein is ready is to check the internal temperature. Lobster is no different. Remove the lobster between 135-140 internal degrees for the perfect soft and sweet meat and avoid rubbery texture.
If you tried this Smoked Cajun Lobster Tail or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Print
Smoked Cajun Lobster Tail
This luxurious Smoked Cajun Lobster Tail recipe is bold, buttery and packed with smoke and spice for an unforgettable grilling experience.
Course Appetizer, dinner, lunch, Main Course, Snack
Cuisine American, seafood
Keyword luxourious, spicy,, smoked cajun lobster tail, seafood, grilling, garlic and herb butter, cajun seasoning, grillin with dad recipes, grilling with dad recipes, special occasion recipes, summer recipe.
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Servings 4 People
Calories 380kcal
- 4 Lobster tails
- 2 tbsp Cajun honey seasoning
- 3 tbsp Olive oil
Garlic Butter
- 1 stick Unsalted butter
- 5 Garlic cloves
- 3 tbsp Chopped parsley
- 1 tbsp Grated parmesan
- 1 tsp Crushed red pepper flakes
- 1 tbsp Freshly squeezed lemon juice
Using a pair of kitchen shears, carefully cut through the top of the lobster shell lengthwise. Push down on the shell and gently pull the meat upward and rest it on top of the shell while keeping it attached at the base.
In a small mixing bowl, add cajun honey seasoning and olive oil and mix the ingredients together. Brush the exposed meat generously with the mixture.
In a small saucepan, combine all the garlic butter ingredients and set to the side.
Preheat the grill to 275 degreesFahrenheit and set it for indirect heat. Add a small wood chunk over the charcoal.
Place the cajun seasoned lobster tails on the indirect heat side of the grill.
15 minutes later place the garlic butter on the grill.
When the lobster reaches 135 degrees Fahrenheit internally, brush the exposed meat with the garlic and herb butter mixture. Leave it on the grill for another 3-5 minutes.
Remove from the grill and rest. Enjoy!
- Use mild wood to avoid overpowering the lobster
- Don’t skip the butter basting — it’s key to moisture
- Pull the lobster early rather than late; carryover cooking finishes the job
Calories: 380kcal | Carbohydrates: 7g | Protein: 12g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 301mg | Potassium: 227mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1304IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 3mg
Backyard GrillingWeekend WarriorsAdvice from DadBeard GroomingTV Shows for Guys4x4 Off-Road CarsMens FashionSports NewsAncient Archeology World NewsPrivacy PolicyTerms And Conditions
