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Smoked Lobster Tails

30 - 60 min

2

1/3

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Ingredients

Lobster tails
Butter
Liquid garlic
A dash of lemon juice
Black pepper
Salt
3–4 pieces of oak smoking wood chips

Recipe

Prepare the Kamado BONO grill for indirect cooking by lighting the charcoal and placing the cooking system with deflectors and stainless steel cooking grates. Wait until the temperature reaches 110°C. Add the smoking wood chips and adjust the top and bottom air vents to maintain a steady temperature.
Mix the butter thoroughly with all the other ingredients.
Make a slit at the top of each lobster tail, then secure it with a wooden skewer to prevent curling during cooking. Smoke the lobster tails for 45 minutes. Every 15 minutes, baste the slit area with the garlic and lemon butter mixture.

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