How to Smoke Lobster Tails to Perfection With Tommy - A Step-by-Step Guide | Z Grills

[@taylorcunningham1190]

I dig this broskie, thanks for the recipe BIG Tom

[@SteveLarson-b5r]

Well done Tommy! Talked me into going out and p/u some lobster tails.

[@carlosserna38]

❤❤❤ too awesome 👏

[@canyonpast]

Love the Z Grill. Great video and a must try. Thanks again for sharing

[@thegalleryBBQ]

Cheers and thanks for watching.

[@gharv1313]

This looks killer Tommy! Cheers 🍻

[@thegalleryBBQ]

Thanks bud.

[@chrishonerkamp5979]

Great job brother! This will be my next lobster recipe! Thanks as always!

[@stevebone9190]

Something different - I love it!

[@thegalleryBBQ]

thanks steve

[@TylerNally]

With the exception of the tools and hardware used, this is EXACTLY like the way I was taught to prepare Rock Lobster at Red Lobster (RL) back in the mid-70s when I was in high school. The differences were: 1-RL used a special butter/margarine hybrid for the butter. It was poured out of a massive 1 gallon wax lined container (like cartons of milk) ready to use. 2- RL used a red seafood seasoning on everything that was cooked there that didn't fly or walk on land. Whether it was paprika or Old Bay, they never said. 3- RL cooks all 'broiled' seafood in it's own single serving pie tin with about 1/4-ish inch of water in a 600F pizza oven (which is why all orders into the assembly line goes in- and out- in < 10m). 4- RL's prep of the lobster was as was shown with knife splitting the shell, pulling tail meat from sheel anchored at the base, fanning out the meat as shown, apply the butter-margarine mix via a paint brush down the center of the fanned out tail, then sprinkled with the seafood seasoning. Once done, it's added to a tray 9f other rock lobsters prepared the same way. This makes it easy for the 'broil man's on the assembly line to get h one serving of rock lobsters from the assembly line fridge, add water to the bottom, then pop in the pizza oven when he hears this was ordered when the expiditer calls out the ticket after the line receives the order (time stamped) clocked-in and the bell ring to notify anew order is waiting 10m to exit 8ts cooking & plating & hand-over to the server (clocked-out).

[@PupaLou30]

You're a cool dude ! Dude.

[@thegalleryBBQ]

Thanks;)

[@VelociStang19]

Sweet!!!

[@markrambow8615]

Nice looking dish Tommy

[@thegalleryBBQ]

Mark. Thanks-

[@805BBQJUNKIE]

heck yeah Tommy ZGRILLS for the win great cook

[@thegalleryBBQ]

I still remember these tails. So good.

[@19BADGER-F250]

Damn tommy so glad I subbed brother. You've been showing some easy step by step recipes, going to try this one next. By the way I'm really loving my new Z Grills 700D4E. Keep em comin

[@thegalleryBBQ]

We are back for another awesome year at Z... Always remember if you ever want to see any cooked. LMK-

[@brooksclayton7945]

Looks good brother!

[@billyfernstrom2296]

Im from maine and iv been runing restaurants for a but and im almost finished woth my bbq food truck and i am doing a smoked lobster ro here i am lol

[@thgilne5060]

Yes Sir! ❤

[@turner-momma88]

Tommy I only have one zgrill, is it possible to do steak and lobster tail at the same time without cooking them separately and one getting cold while the other is cooking?

[@thegalleryBBQ]

Sorry for the late reply. Definitely. You can even cook some veggies at the same time.

[@bobjohnson9593]

What size were the tails if you don’t mind?

[@Aviator1047]

My man! You knocked it out of the park on this one. I will definitely be trying this on the pellet smoker. 🔥🦞🔥

[@PNess-zl1dy]

Temperature?

[@ZGrills]

Set your grill to 350°F, monitor for an internal temperature of about 135°F, and for detailed visual guidance, refer to the video.