Piggyback Pecan-Smoked Cold-Water Lobster Tails with Lemon-Tarragon Butter
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 40 min
Steakhouse luxury on your backyard Traeger. Cold-water Maine lobster tails butterflied piggyback-style, brushed with lemon-tarragon clarified butter, and roasted at 350°F (175°C) to a succulent, translucent-to-opaque 140°F (60°C).
Ingredients (8)
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Helpful tools for making Piggyback Pecan-Smoked Cold-Water Lobster Tails with Lemon-Tarragon Butter:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Always check the origin label and buy cold-water lobster tails (Maine, Canada) rather than warm-water spiny tails (Caribbean); cold-water lobster is markedly sweeter and stays firmer when smoked.
- ✓Pro Tip 2: Never cook lobster past 142°F (61°C)—pulling at 138°F–140°F (59°C–60°C) yields tender, buttery medallions rather than tough rubbery tail meat.
- ✓Pro Tip 3: Clinical Nutrition Note: Lobster is naturally zero-carb and rich in copper, zinc, and vitamin B12, making it an ideal celebratory protein for ketogenic or Mediterranean lifestyles.
🧊 Storage, Freezing & Safe Reheating
Best enjoyed fresh off the grill. Store any leftover cooked lobster meat in an airtight glass container in the refrigerator for up to 2 days and use for chilled New England lobster rolls.
Frequently Asked Questions
Why butterfly the lobster tail on top of the shell instead of splitting it in half?
Lifting the whole tail meat up onto the top of the shell ('piggyback' style) exposes 360 degrees of the meat to wood-fired convection heat and smoke while using the empty shell underneath as a natural heat shield.
Can I cook lobster tails on the Traeger at 225°F alongside a reverse-seared steak?
Yes! For Surf and Turf, smoke the piggyback lobster tails alongside your steak at 225°F (107°C) for 35 to 45 minutes until the lobster hits 140°F (60°C).
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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