Smoked whole lobster on a BBQ grill with herbs

Smoky BBQ Whole Lobster Delight

Smoky BBQ Whole Lobster Delight
mediumstar
45 mintime

Nutritional value per serving

Calories350kcal

Carbs3gram

Fat15gram

Protein30gram

Ingredients

Quantity
  • Whole lobster (fresh, about 1 to 1.5 lbs)1 piece
  • Unsalted butter (melted)50 g
  • Garlic cloves (minced, fresh)3 pieces
  • Fresh parsley (finely chopped)2 tbsp
  • Lemon juice (freshly squeezed)1 tbsp
  • Smoked paprika1 tsp
  • Salt (kosher or sea salt)to taste n/a
  • Black pepper (freshly ground)to taste n/a
  • Wood chips for smoking (fruitwood like apple or cherry recommended)a handful n/a

This recipe guides you through smoking a whole lobster on your BBQ grill to infuse it with a delicious smoky flavor while keeping the meat tender and juicy. Smoking lobster is a unique and impressive way to prepare seafood that is surprisingly simple and perfect for weekend cooking or special occasions. The total estimated cost of ingredients is approximately $25 USD, €23 EUR, £20 GBP, or ₹1900 INR. The recipe yields about 2 servings with a total caloric content of roughly 350 kcal per serving. This dish is ideal for pescatarian diets, has medium cooking complexity, and takes about 2 hours total including preparation and smoking time. Food safety is emphasized, with clear internal temperature targets to ensure safe consumption.

Preparation instructions

Prepare the Lobster

1Bring a large pot of water to a boil and carefully place the whole lobster in the pot to parboil for 3 minutes. This helps partially cook and relax the lobster meat for even smoking. Remove the lobster and pat dry with paper towels. This step also helps kill surface bacteria ensuring food safety.

Prepare the BBQ Grill for Smoking

2Soak your smoking wood chips in water for 30 minutes prior to use to prevent them from burning too quickly. Set up your BBQ grill for indirect heat smoking by placing a drip pan under the grate on one side and placing coals or burners on the other side to maintain a temperature of about 225°F (107°C). Add the soaked wood chips on the coals or in the smoker box.

Make the Garlic Herb Butter

3In a small bowl, mix melted unsalted butter, minced garlic, chopped parsley, fresh lemon juice, smoked paprika, salt, and black pepper. This flavorful butter will baste the lobster and enhance the taste during smoking.

Smoke the Lobster

4Place the lobster on the grill grate over the drip pan (indirect heat side). Close the lid and smoke the lobster at 225°F (107°C) for about 45 minutes, basting with garlic herb butter every 15 minutes to keep the meat moist and flavorful.

Check Internal Temperature

5Use a food thermometer to check the internal temperature of the lobster tail meat. It should reach at least 140°F (60°C) to be safe and fully cooked. Avoid undercooking to prevent any food-borne illnesses.

Rest and Serve

6Remove the lobster from the grill and let it rest for 5 minutes to allow juices to redistribute. Serve with your favorite side dishes and extra garlic herb butter if desired.

Cooking Tips

1Buy live lobster from a reputable source and keep it cold until cooking to ensure freshness.

2Use a digital food thermometer for accurate temperature readings, vital for safe consumption.

3If you don't have a BBQ smoker setup, you can use a covered grill with a smoker box or aluminum foil pouch for wood chips.

4To avoid cross-contamination, use separate cutting boards and utensils for raw seafood and other foods.

5If you prefer a spicy kick, add a pinch of cayenne pepper to the garlic herb butter.

Equipment needed

  • Large pot for parboiling
  • BBQ grill capable of indirect smoking
  • Smoker box or aluminum foil pouch for wood chips
  • Digital food thermometer
  • Basting brush
  • Small mixing bowl
  • Tongs or heatproof gloves

Grocery Shopping List

  • [ ] Whole lobster (about 1 to 1.5 lbs) - approx. $20
    • Choose a lively lobster with hard shell and fresh smell from seafood counter.
  • [ ] Unsalted butter (50 g) - approx. $1
    • Prefer fresh unsalted butter for controlled saltiness and rich flavor.
  • [ ] Fresh garlic cloves (3 pieces) - approx. $0.30
    • Select firm, plump cloves without spots.
  • [ ] Fresh parsley (small bunch) - approx. $0.50
    • Look for vibrant green leaves, avoid wilted.
  • [ ] Lemon (1 for juice) - approx. $0.50
    • Select firm lemons with thin skin for juiciness.
  • [ ] Smoked paprika (small jar if not owned) - approx. $3
    • Opt for quality Spanish smoked paprika for best flavor.
  • [ ] Kosher or sea salt and black pepper - pantry staples
  • [ ] Wood chips for smoking (fruitwood like apple or cherry) - approx. $3
    • Purchase food-grade wood chips specifically for smoking.

Total approximate cost: $25

FAQ

Can I smoke lobster without pre-boiling it?

Pre-boiling partially cooks the lobster to ensure even cooking and safety. Smoking raw lobster for a long time can lead to uneven cooking, so it's better to parboil briefly first.

What temperature should the lobster reach for safe eating?

The internal temperature of the lobster meat should reach at least 140°F (60°C) to ensure it is fully cooked and safe to eat.

How do I know when the lobster is done cooking?

Besides reaching 140°F internally, the shell will turn bright red and the meat will be opaque and firm to the touch.

Can I use frozen lobster for this recipe?

Fresh lobster is best for smoking. If using frozen lobster, thaw it completely in the refrigerator, then proceed with parboiling and smoking steps.

What if I don't have a smoker box for wood chips?

You can create a smoker pouch by wrapping soaked wood chips in aluminum foil and poking holes to allow smoke to escape, then place it over the heat source in your grill.