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!
Ingredients
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
- ⅛ 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
Instructions
- 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!