Smoked Lobster Tails with Parmesan Butter Reccipe

The stunt for smoking lobster tails is having hot coals. While it very well may be somewhat more near hot smoking (as we will be well above 250F), the smoke flavor radiated from quality coals is fundamental.

That is the reason for these Smoked Lobster Tails I utilized Cowboy Charcoal. In addition to the fact that it cooks at higher temperatures well, however the flavor from the coals is really astonishing.

 

 

 

We cooked these lobster tails at 375F in my drum smoker for around 30 minutes. They are a significant speedy cook contrasted with other smoking plans, yet they don't need flavor.

Smoked Lobster Tails with Parmesan Butter are a surefire ticket for terrace smoking achievement. Simply add a pack of Cowboy Charcoal and you are in for business. Discover the formula underneath and try to watch our recordings making this heavenly formula. Good health!

 

 

 

Ingredients

Lobster Ingredients:

• 2 tbsp of Canola Oil
• 1/2 tsp of Cumin
• 1/4 tbsp of Kosher Salt
• 1/2 tsp of Garlic Powder
• 1/4 tbsp of Black Pepper
• 4-5 Lobster Tails 1/2 tsp of Smoked Paprika

Parmesan Butter:

• 1 Lemon juiced
• ⅛ cup of Butter
• 1 tbsp of Grated Parmesan Cheese
• 1/2 tsp of Red Pepper Flakes
• 1 tbsp of Chopped Parsley
• 2 Garlic Cloves minced

 

 

 

 

Instructions

1. Using a knife, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.
2. In a food safe bowl, mix together the kosher salt, black pepper, paprika, garlic powder, cumin and oil. Make into a thin paste. Using a brush, lather the lobster with the seasoning.
3. Using Cowboy Charcoal, preheat your smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor.
4. Once the smoker is ready, add the lobster tails on and cook indirectly for 20-30 minutes. The lobster tails are done when they turn from translucent to completely white (or the internal temperature is 145F).
5. About 10 minutes before the lobster tails are finished cooking, add your basting skillet to the smoker. Melt your butter in the skillet then slowly integrate the parsley, parmesan cheese, garlic cloves, red pepper flakes and lemon juice. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Save some butter for dipping at the end!
6. When the lobster tails are done, pull them off and let rest for 2 minutes. Pour the leftover butter sauce into a dipping bowl. Serve and enjoy!

 

 

 https://overthefirecooking.com

 

 

source:https://overthefirecooking.com