
Quick & Easy Smoked Lobster Claws
Nutritional value per serving
Calories250kcal
Carbs3gram
Fat5gram
Protein25gram
Ingredients
- Fresh lobster claws (shell on, thawed if frozen)4 pieces
- Olive oil2 tbsp
- Sea salt1 tsp
- Smoked paprika1 tsp
- Garlic powder1 tsp
- Fresh lemon juice1 tbsp
- Wood chips for smoking (hickory or applewood recommended)1 cup

Discover the simple joy of smoking lobster claws with this quick and easy recipe. Smoking adds a rich, smoky flavor to the sweet lobster meat, creating an impressive dish with minimal effort. This recipe is perfect for home cooks with basic kitchen tools and standard ingredients. The total cost for the ingredients is approximately $25 USD, €23, £20, and ₹1850. Each serving contains about 250 calories. This recipe is moderately easy, ideal for beginners looking to try smoking seafood at home. The total cooking time, including preparation, is about 1 hour and 15 minutes.
Preparation instructions
Prepare the Lobster Claws
1Rinse lobster claws under cold water and pat dry with paper towels. Brush the claws lightly with olive oil to help the seasoning stick and prevent drying out during smoking.
Season the Claws
2Mix sea salt, smoked paprika, and garlic powder in a small bowl. Sprinkle this seasoning evenly over all sides of the lobster claws.
Preheat the Smoker
3Preheat your smoker to 225°F (107°C). Add wood chips into smoker box or on coals depending on your smoker type. Hickory or applewood chips are great choices for seafood.
Smoke the Lobster Claws
4Place the lobster claws on the smoker grate. Smoke for 45-50 minutes, or until the internal temperature reaches 140°F (60°C). Use a meat thermometer inserted into the thickest part of the meat to check doneness.
Check for Safety and Doneness
5Lobster is safely cooked when the internal temperature reaches 140°F to 145°F. The lobster meat should be opaque and firm to touch; avoid overcooking to prevent rubbery texture.
Serve
6Remove claws from smoker and let rest for 5 minutes. Drizzle fresh lemon juice over the claws before serving. Enjoy hot with your favorite dipping sauce.
Cooking Tips
1Avoid cross-contamination by using separate utensils and cutting boards for raw and cooked lobster.
2If you don't have a smoker, you can simulate smoking by grilling the battered lobster claws over indirect heat with soaked wood chips in a smoker box.
3Use a reliable digital meat thermometer to monitor internal temperature for food safety and perfect results.
4If lobster claws are frozen, fully thaw in refrigerator overnight before cooking to ensure even smoking and safe temperature penetration.
Equipment
- Smoker (electric, charcoal, or gas with smoker box)
- Meat thermometer
- Basting brush
- Mixing bowl
- Tongs
- Plate or tray for resting
Shopping List
- [ ] Fresh lobster claws (approx. 4 pieces) - Around $20. When buying, ensure the claws are bright and moist without any fishy smell.
- [ ] Olive oil (small bottle or from your pantry) - Approx. $3. Use extra virgin for best flavor.
- [ ] Sea salt - Approx. $1. Choose coarse sea salt for better seasoning.
- [ ] Smoked paprika - Approx. $2. Adds a smoky depth complementing lobster.
- [ ] Garlic powder - Approx. $1. Use fresh if possible for stronger taste.
- [ ] Fresh lemon - 1 piece - Approx. $0.5. Pick firm, heavy lemons with smooth skin.
- [ ] Wood chips (hickory or applewood) - Approx. $3 per bag. Soak 30 minutes in water before use for slow smoke.
Total estimated cost: $25.5
FAQ
Can I smoke lobster claws from frozen?
It's best to fully thaw lobster claws in the refrigerator overnight before smoking to ensure even cooking and safety.
What internal temperature should lobster achieve when smoked?
The internal temperature of lobster meat should reach 140°F (60°C) to be safe to eat.
What if I don't have a smoker?
You can use a grill with a smoker box or make a simple DIY smoker using a charcoal grill and soaked wood chips for similar results.
How do I avoid overcooking lobster claws?
Monitor the internal temperature closely with a meat thermometer and remove the claws from the smoker once they reach 140°F; the meat will continue to cook slightly while resting.