Honey Cajun Smoked Lobster Tails
Today I’m partnering up with QALO and making some Honey Cajun Smoked Lobster Tails. These are the definition of great seafood. They’re incredibly tender thanks to the smoker, and insanely flavorful thanks to a homemade cajun seasoning blend. They’re also finished off with a three-ingredient honey butter glaze because all savory meals need a little bit of buttery sweetness! This meal is simple, flavorful, and ready in just 20 minutes! Cajun Seasoning for Honey Cajun Smoked Lobster Tails These honey cajun smoked lobster tails are nothing without this incredible blend of sweet and spicy seasonings. And this homemade cajun seasoning could not be simpler! Snag my QALO Ring Here! So, this spice blend is a little bit sweet from brown sugar, a little bit spicy from cayenne pepper, smoked paprika, and black pepper, and rounded out with salt, onion powder, dried oregano, and dried thyme! It takes the lobster to new levels of flavor while also tying in the honey butter glaze seamlessly. To make the cajun seasoning, simply measure all of the spices out into a bowl, and mix well. Yep. That’s it! For more with cajun, check out my Maple Cajun Salmon Pinwheels, Bacon Wrapped Honey Cajun Pork Tenderloin and Maple Cajun Smoked Ribs. About My Ring Another piece that rocks about this recipe is wearing my QALO ring. This silicone wedding ring is perfect because it doesn’t conduct heat like metal rings and is super comfortable! I love to wear my QALO ring when prepping because it is super easy to keep clean, and its flexibility keeps it from getting caught while cooking. To be honest, it is the only ring I have ever worn after I started cooking over fire! Now, back to cooking. Snag my QALO Ring Here! Next, we prep the lobster for our honey cajun smoked lobster tails. First, use kitchen shears to cut the middle of the top of the lobster shell all the way to the tail. Avoid cutting the meat as much as possible. Next, use a spoon to separate the meat from the shell. Lift the meat up and out of the shell, then lay it on top of the shell. Be sure to leave it attached at the base of the tale. Use a knife to make small slits lengthwise down the meat. I do this because it creates more of a surface area for the seasoning to attach too. It also helps it cook more evenly. Lastly, slather the lobster tails with oil, then rub them liberally with the prepared cajun seasoning. Want more lobster? Me too. Check out my grilled lobster tail recipe. Crab Stuffed Lobster Tail, Grilled Lobster Tail Skewers, charcoal grilled lobster recipe, and Stuffed Cajun Lobster Mac & Cheese. Smoke Your Honey Cajun Lobster Tails Next, we smoke! Prep your smoker for 375ºF. You can add wood chips or chunks if desired to give the meat additional flavor. Add the lobster tails onto the smoker on indirect heat, then cook them for 15-20 minutes or until they turn from translucent to completely white and the internal temperature is 145ºF. Honey Butter Glaze for Honey Cajun Smoked Lobster Tails Next, make your honey butter glaze! I whip up the glaze roughly 10 minutes before the lobster tails are done cooking so they’re ready to go around the same time. Who doesn’t love efficient cooking?! This glaze is incredibly quick and simple but takes the lobster to a whole new level of sweet and savory. First, add a skillet to the smoker. Melt the unsalted butter, then slowly add in the honey and chopped parsley. Stir as you go to ensure it’s fully combined. Finish Up Your Honey Cajun Smoked Lobster Tails Finally, finish off your honey cajun smoked lobster tails, because it’s time to eat! First, lightly glaze the outside of the lobster tails with the honey butter before they come off of the smoker. Next, take the glazed lobster tails off of the grill, let them rest for a couple of minutes, then serve with additional honey butter glaze for dipping! For more delicious recipes, check out my cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Full Length Recipe Video on YouTube! Lobster: ▢ 6-8 Lobster Tails▢ 1.5 tbsp Canola Oil▢ Sliced Lemons for garnish ▢ 6-8 Lobster Tails ▢ 1.5 tbsp Canola Oil ▢ Sliced Lemons for garnish Cajun Seasoning: ▢ 2.5 tsp of Kosher Salt▢ 2 tsp of Garlic Powder▢ 2 tsp of Smoked Paprika▢ 1.5 tsp of Brown Sugar▢ 1 tsp of Black Pepper▢ 1 tsp of Onion Powder▢ 1 tsp of Dried Oregano▢ 1 tsp of Dried Thyme▢ 1 tsp of Cayenne Powder ▢ 2.5 tsp of Kosher Salt ▢ 2 tsp of Garlic Powder ▢ 2 tsp of Smoked Paprika ▢ 1.5 tsp of Brown Sugar ▢ 1 tsp of Black Pepper ▢ 1 tsp of Onion Powder ▢ 1 tsp of Dried Oregano ▢ 1 tsp of Dried Thyme ▢ 1 tsp of Cayenne Powder Honey Butter Glaze: ▢ ½ cup Butter unsalted▢ 1.5 tbsp Local Honey▢ 1 tbsp Chopped Parsley ▢ ½ cup Butter unsalted ▢ 1.5 tbsp Local Honey ▢ 1 tbsp Chopped Parsley Using 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. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.Lather your lobster tails with oil and in a bowl mix the cajun seasoning. Season the lobster liberally and set aside until ready to use.Preheat your smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor.Once the smoker is ready, add the lobster tails on and cook indirectly for 15-20 minutes. The lobster tails are done when they turn from translucent to completely white (or the internal temperature is 145F).About 10 minutes before the lobster tails are finished cooking, add your basting skillet to the smoker. Melt your butter in the skillet then slowly integrate the rest of the Honey Butter Glaze ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Save some butter for dipping at the end!When the lobster tails are done, pull them off and let them cool for 2 minutes. Pour the leftover butter sauce into a dipping bowl. Serve and enjoy! Using 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. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails. Using 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. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails. Lather your lobster tails with oil and in a bowl mix the cajun seasoning. Season the lobster liberally and set aside until ready to use. Lather your lobster tails with oil and in a bowl mix the cajun seasoning. Season the lobster liberally and set aside until ready to use. Preheat your smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor. Preheat your smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor. Once the smoker is ready, add the lobster tails on and cook indirectly for 15-20 minutes. The lobster tails are done when they turn from translucent to completely white (or the internal temperature is 145F). Once the smoker is ready, add the lobster tails on and cook indirectly for 15-20 minutes. The lobster tails are done when they turn from translucent to completely white (or the internal temperature is 145F). About 10 minutes before the lobster tails are finished cooking, add your basting skillet to the smoker. Melt your butter in the skillet then slowly integrate the rest of the Honey Butter Glaze ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Save some butter for dipping at the end! About 10 minutes before the lobster tails are finished cooking, add your basting skillet to the smoker. Melt your butter in the skillet then slowly integrate the rest of the Honey Butter Glaze ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Save some butter for dipping at the end! When the lobster tails are done, pull them off and let them cool for 2 minutes. Pour the leftover butter sauce into a dipping bowl. Serve and enjoy! When the lobster tails are done, pull them off and let them cool for 2 minutes. Pour the leftover butter sauce into a dipping bowl. Serve and enjoy! Calories: 245kcal | Carbohydrates: 7g | Protein: 11g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1374mg | Potassium: 187mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1022IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!