smoker ChartsDATASHEET // CT-SM-098
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Split Cold-Water Lobster Tails (5–7 oz / Smoked) in the smoker
Specification: 4 cold-water lobster tails (6 oz each) split down top shell and meat piggybacked
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
35–45 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
140°F (60°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare split cold-water lobster tails (5–7 oz / smoked) (4 cold-water lobster tails (6 oz each) split down top shell and meat piggybacked).
2
Cook
Cook for 35–45 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Lobster meat turns completely opaque white with bright red shell highlights and 140°F core Confirm internal temperature reaches 140°F (60°C). Rest for 0 minutes before serving.
Verification Basis & Testing Rig
Maine Lobster Marketing Collaborative & Traeger Seafood Timetables
Pro Tip: Piggyback lobster meat on top of the shell and baste with clarified butter and lemon every 10 minutes to protect delicate meat from drying out. Below the USDA 145°F seafood recommendation; 140°F is the standard culinary target for lobster tail.
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