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