Smoked Lobster Tails with Esquites
These Smoked Lobster Tails with Esquites are a smoky seafood classic! They’re made with juicy smoked lobster tails smothered in garlic butter and served with a side of homemade creamy, tangy, and spicy esquites. If you love lobster tails, then you’ll also love my Bacon Stuffed Lobster Tails, Honey Cajun Smoked Lobster Tails, grilled lobster tail recipe, or Crab Stuffed Lobster Tails. First, we’ll prep the lobster tails. This is a pretty simple process. So, start with kitchen shears and use them to cut down the middle of the lobster shell all the way to the tail. Do your best to avoid cutting the meat. We just want to open the shell up. Next, use a spoon to go underneath the top of the shell between the shell and the meat. Carefully separate the meat from the shell, the lift the meat up and out, being careful to leave it attached at the base of the tail. Lay the meat on top of the shell, then use a knife to make shallow slits lengthwise down the meat. Now, let’s turn them into Smoked Lobster Tails with Esquites! Smoke Your Lobster So, with the lobster prepped and ready to go, it’s time to season and smoke. First, mix together kosher salt, black pepper, garlic powder, cayenne pepper, and enough canola oil to form a wet paste. Slather the lobster tails generously with the spice rub, then set aside while you prep your grill for the Smoked Lobster Tails with Esquites. Next, let’s smoke. To smoke the lobster tails, we’re using our Oklahoma Joe’s Bronco Drum Smoker because it’s a fool-proof way of getting the best Smoked Lobster Tails with Esquites. Trust me. So, preheat your smoker to a medium-high temperature of 375ºF. If desired, add in some wood chips or chunks to give your lobster tails some extra smoky flavor. Next, add the lobster onto the smoker over indirect heat and cook for 15 minutes. You’ll know they are done when they turn from translucent to completely white. To double check, insert a meat thermometer into the center. The internal temperature should be 145ºF! About 5 minutes into the cooking time, add a basting skillet onto the smoker. Melt the clarified butter, then add the minced garlic and chopped cilantro. Use the garlic butter to lightly glaze the outside of the lobster. Love garlic butter? Check out my Grilled Garlic Butter Picanha, Garlic Butter Steak and Shrimp, or charcoal grilled lobster recipe. Lastly, pull the lobster off of the smoker and keep it warm while you put together the esquites. Make Esquites for Your Smoked Lobster Tails Next, the esquites. It’s similar to elote but the corn is sliced off the cob rather than left on! It’s super simple and adds so much to the smoked lobster tails! So, lower the grill grate and remove the deflector from the smoker. Add the corn on the cob onto the grill and cook at high heat for 8-10 minutes. Next, pull the corn off of the grill and use a sharp knife to very carefully slice the corn off of the cob. Place the corn into a bowl and combine it with mayonnaise, diced red onions, chopped cilantro, cotija cheese, hot sauce, and lime juice. Garnish and Serve! Finally, it’s time to dig in to these delicious Smoked Lobster Tails with Esquites because at this point they’re too good not to. Serve the lobster with a side of leftover butter sauce, a bowl of your prepared esquite, and a dusting of Chile Con Limon for garnish, because a little extra flavor can’t hurt. For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Lobster: ▢ 4-6 Lobster Tails▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 2 tsp Garlic Powder▢ 1 tsp Cayenne Powder▢ Canola Oil as needed ▢ 4-6 Lobster Tails ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 2 tsp Garlic Powder ▢ 1 tsp Cayenne Powder ▢ Canola Oil as needed Butter: ▢ 1 cup Clarified Butter▢ 1.5 tbsp Minced Garlic▢ 1.5 tbsp Chopped Cilantro ▢ 1 cup Clarified Butter ▢ 1.5 tbsp Minced Garlic ▢ 1.5 tbsp Chopped Cilantro Esquites: ▢ 3-4 Corn on the Cob▢ 2 tbsp Mayonnaise▢ 2 tbsp Diced Red Onions▢ 2 tbsp Chopped Cilantro▢ 2 tbsp Cotija Cheese▢ 2 tsp Hot Sauce▢ 3-4 medium Limes juiced▢ Chile Con Limon for garnish ▢ 3-4 Corn on the Cob ▢ 2 tbsp Mayonnaise ▢ 2 tbsp Diced Red Onions ▢ 2 tbsp Chopped Cilantro ▢ 2 tbsp Cotija Cheese ▢ 2 tsp Hot Sauce ▢ 3-4 medium Limes juiced ▢ Chile Con Limon for garnish 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.In a bowl, mix the seasoning with some oil until you have a wet paste. Lather the lobster liberally with the seasoning paste and set aside until ready to use.Preheat your Oklahoma Joe’s Bronco Drum 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 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 clarified butter in the skillet then slowly integrate the rest of the butter ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Once done, pull off and keep warm.Lower your grill grate and remove the deflector from the Oklahoma Joe’s Bronco Drum Smoker. Add your corn on the cob and grill at high heat for about 8-10 minutes or until they are done. Make sure to rotate as needed. Once done, pull the corn off and carefully slice off the cob. Add the sliced corn to a bowl along with the other ingredients for the esquites. Mix together and set to the side.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 with the Esquite on the side and garnish with a dusting of Chile Con Limon. 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. In a bowl, mix the seasoning with some oil until you have a wet paste. Lather the lobster liberally with the seasoning paste and set aside until ready to use. In a bowl, mix the seasoning with some oil until you have a wet paste. Lather the lobster liberally with the seasoning paste and set aside until ready to use. Preheat your Oklahoma Joe’s Bronco Drum Smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor. Preheat your Oklahoma Joe’s Bronco Drum 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 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 clarified butter in the skillet then slowly integrate the rest of the butter ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Once done, pull off and keep warm. Once the smoker is ready, add the lobster tails on and cook indirectly for 15 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 clarified butter in the skillet then slowly integrate the rest of the butter ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Once done, pull off and keep warm. Lower your grill grate and remove the deflector from the Oklahoma Joe’s Bronco Drum Smoker. Add your corn on the cob and grill at high heat for about 8-10 minutes or until they are done. Make sure to rotate as needed. Once done, pull the corn off and carefully slice off the cob. Add the sliced corn to a bowl along with the other ingredients for the esquites. Mix together and set to the side. Lower your grill grate and remove the deflector from the Oklahoma Joe’s Bronco Drum Smoker. Add your corn on the cob and grill at high heat for about 8-10 minutes or until they are done. Make sure to rotate as needed. Once done, pull the corn off and carefully slice off the cob. Add the sliced corn to a bowl along with the other ingredients for the esquites. Mix together and set to the side. 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 with the Esquite on the side and garnish with a dusting of Chile Con Limon. 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 with the Esquite on the side and garnish with a dusting of Chile Con Limon. Serve and enjoy! Calories: 594kcal | Carbohydrates: 19g | Protein: 15g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 206mg | Sodium: 2220mg | Potassium: 414mg | Fiber: 2g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 15mg | Calcium: 117mg | 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!