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Tone’s® Lemon Pepper Smoked Lobster Tails

Lobster tails are delicious…so why don’t we eat them more often?  Maybe you’re intimidated by cooking them, or maybe you don’t feel like spending lots of money to eat them at a restaurant.  We have a solution for you – smoked lobster tails!  We think you’ll love the way the Tone’s® Lemon Pepper Seasoning combines with the unique smoked flavor…plus we’ve included a recipe for irresistible Lemon Parmesan Butter!  Not sure where to start when it comes to lobster tails?  We’ve got you covered!

How to Select Lobster Tails:

Selecting high-quality lobster tails is key to ensuring a delicious dining experience. Here are some tips to help you choose the best lobster tails:

  1. Freshness: Look for lobster tails that are fresh and have been properly handled. They should have a clean, oceanic smell without any strong or unpleasant odors.
  2. Appearance: Choose lobster tails that have a vibrant, uniform color. The shell should be smooth, shiny, and free from any discoloration, black spots, or blemishes. Avoid tails with broken or damaged shells, as this may indicate mishandling or poor quality.
  3. Size: Lobster tails come in various sizes, ranging from small to jumbo. Select the size that best suits your preferences and the recipe you plan to prepare. Keep in mind that larger tails may have more meat, but smaller tails can be more tender and flavorful.
  4. Weight: When purchasing lobster tails, consider their weight in relation to their size. Heavier tails typically indicate a higher meat-to-shell ratio, which means more meat for your money.
  5. Flexibility: Gently press on the shell of the lobster tail to check for flexibility. Fresh lobster tails should feel firm and resilient, with a slight give when pressed. Avoid tails that feel overly soft or mushy, as this may indicate spoilage.
  6. Source: Whenever possible, choose lobster tails that are sourced sustainably and ethically. Look for reputable seafood suppliers or local fish markets that prioritize responsible fishing practices and offer high-quality products.
  7. Frozen vs. Fresh: While fresh lobster tails are preferred for their flavor and texture, frozen lobster tails can also be a convenient and economical option. If choosing frozen tails, select ones that are individually quick-frozen (IQF) and vacuum-sealed to maintain freshness and prevent freezer burn.

How to Cut Lobster Tails:

  1. Thaw if Necessary: If your lobster tails are frozen, thaw them in the refrigerator overnight or immerse them in cold water for quicker thawing.
  2. Prepare Lobster Tails: Place the lobster tail on a cutting board with the underside facing up (the softer side).
  3. Secure the Tail: Hold the lobster tail firmly with one hand to prevent it from moving while you cut.
  4. Cut the Top Shell: Use kitchen shears or a sharp knife to cut along the top side of the shell, starting from the wide end and working towards the tail. Be careful not to cut into the meat.
  5. Expose the Meat: Gently pull apart the shell to expose the lobster meat without detaching it completely. Leave the meat attached to the shell at the tail end.
  6. Lift the Meat: Carefully lift the lobster meat from the shell, keeping it attached at the base of the tail. You can leave the meat sitting on top of the shell for presentation or tuck it back into the shell after seasoning, depending on your preference and cooking method.
lobster tail

Tone's® Lemon Pepper Smoked Lobster Tails

Don't feel like you can only enjoy lobster tail when you're at a fancy restaurant - this Tone's® Lemon Pepper Smoked Lobster Tail is made right in your backyard! Tone's® Lemon Pepper Seasoning brings out a zesty, vibrant flavor, while the smokiness makes these lobster tails completely irresistible!
Servings 5
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


For the Lobster

  • 5 Lobster tails
  • Member's Mark™ Mediterranean Sea Salt Grinder and Black Pepper Grinder, to taste
  • 2 tbsp Tone's® Lemon Pepper Seasoning
  • 2 tbsp Oil

For the Lemon Parmesan Butter

  • cup Butter, melted
  • 1 tbsp Parsley, chopped
  • 1 tbsp Parmesan cheese, grated
  • 2 cloves Garlic, minced
  • ½ tsp Member's Mark™ Crushed Red Pepper
  • 1 tbsp Tone's® Lemon Pepper Seasoning
  • Juice of one lemon


  • Using a pair of kitchen shears, 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. Repeat this for all the lobster tails.
  • In a bowl, mix together the Member's Mark™ Mediterranean Sea Salt Grinder and Black Pepper Grinder, Tone's® Lemon Pepper Seasoning, and oil, creating a thin paste. Using a brush, lather the lobster with the mixture.
  • Preheat your smoker to a medium-high temperature of 375°F. 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.
  • In a separate bowl, combine the butter, parsley, parmesan cheese, garlic cloves, Member's Mark™ Crushed Red Pepper, Tone's® Lemon Pepper Seasoning, and lemon juice. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Save some of this sauce for dipping!
Course: Main Course
Keyword: grilled, lemon pepper, lobster, seafood, smoked
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