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Smoking Fanatic
Original poster
Aug 21, 2011
Chicago - south Burbs
I final found time to make a lobster tail, I was pondering some shrimp and then Jeff email came about lobster tail and I knew  I had to try it! Great timing Jeff! especially since so many have already tried it, it was just a matter of decent weather and few free hours.

I wanted to do one just for me before i get guests over.work out the process, even though Jeff has it all down, but i never cook a Lobster before. I deviated a little from Jeff's recipe just a little.

I used a different butter recipe. i have a chili-lime butter sauce, my vision was running at 250. i couldn't find my deflector so i went for it anyway. the Kamodo is pretty decent over lump direct at the top rack.

just fantastic! i even over cook it a little. I know red lobster isn't the best of anything but I took my mother-inlaw there in Nov. Unless it's a spur of the moment, no more red lobster!

Thanks for looking and if you get a chance try some lobster!

some recipes and pics:

Vision Komodo grill.
  • top rack 
  • no deflector
  • 250 deg
  • RO lump
  • apple wood chinks (2 big ones) 
  • chili-lime butter sauce
  • 8oz frozen lobster tail.
cooking notes. about 20 mins into cook, spread solidified butter on top of tail.

before: letting butter solidify,tail skewered, grill getting up to temp.


chili powder recipe
  • 1/4 cup ground Ancho chile
  • 2 TBS ground Cumin
  • 2 TBS paprika
  • 1 TBS garlic powder
  • 1 TBS salt
  • 1 TBS ground coriander
  • 1 TBS chipotle
  • 2 tsp cayenne
  • 2 tsp ground oregano (Mexican)
  • Chili - Lime Butter sauce
  • ½ cup (1 stick) butter, softened
  • 1 tablespoon honey
  • 2 tablespoons fresh lime juice
  • ½ teaspoon chili powder
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