These Smoked Lobster Tails with Esquites are a spin on a seafood classic. Juicy lobster smothered in garlic butter with a side of esquites.
Smoked Lobster Tails with Esquites:
Smoked Lobster Tails with Esquites is a luxurious and flavorful dish that beautifully combines the rich, succulent taste of lobster with the vibrant and zesty flavors of esquites, a traditional Mexican street food made from corn. This dish is a perfect representation of culinary creativity,
showcasing the delicate sweetness of lobster enhanced by the smoky notes from the cooking process, paired with the fresh and tangy elements of esquites. It’s an impressive dish that is perfect for special occasions, summer barbecues, or any gathering where you want to wow your guests.
The star of this dish is, of course, the lobster tails. Typically, large, fresh lobster tails are used, as they provide a generous amount of tender meat that is ideal for smoking. To prepare the lobster tails, they are first split down the middle, allowing the meat to be exposed and making it easier for the smoke to penetrate.
This technique not only enhances the flavor but also allows for a beautiful presentation when served. The lobster meat is often brushed with a mixture of melted butter, garlic, and a sprinkle of seasoning, which adds richness and depth to the dish.
Smoking the lobster tails is where the magic happens. The tails are placed on a smoker or a grill set up for indirect heat, allowing the smoke to infuse the meat with a rich, aromatic flavor. The choice of wood chips, such as hickory, applewood, or mesquite,
can significantly impact the flavor profile, adding unique notes that complement the natural sweetness of the lobster. The smoking process typically takes about 30 to 45 minutes, during which the lobster meat becomes tender and infused with a delightful smoky essence.
While the lobster tails are smoking, the esquites are prepared. Esquites are made from fresh corn kernels that are sautéed with butter, garlic, and spices, creating a flavorful and vibrant side dish.
The corn is typically cut from the cob, and then cooked until tender and slightly caramelized, enhancing its natural sweetness. To add depth of flavor, ingredients such as lime juice, chili powder, and fresh cilantro are mixed in, giving the esquites a refreshing and zesty kick. Crumbled queso fresco or cotija cheese is often sprinkled on top, adding a creamy and salty element that perfectly balances the sweetness of the corn.
Once the lobster tails are perfectly smoked and the esquites are prepared, it’s time to plate the dish. The smoked lobster tails are arranged beautifully on a serving platter, showcasing their succulent meat and inviting aroma. A generous scoop of esquites is placed alongside the lobster, creating a colorful and appetizing presentation.
The vibrant yellow of the corn contrasts beautifully with the rich red and orange hues of the lobster, making the dish visually stunning.
When served, Smoked Lobster Tails with Esquites offers a delightful combination of flavors and textures. The lobster meat is tender and juicy, with a smoky flavor that enhances its natural sweetness. Each bite is complemented by the zesty and creamy esquites, which provide a refreshing contrast to the richness of the lobster.
The combination of the smoky, buttery lobster and the vibrant, tangy corn creates a harmonious balance that is both satisfying and indulgent.
This dish is perfect for entertaining and can be served as an elegant appetizer or a main course. It pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Chardonnay, which complements the flavors of the lobster and the freshness of the esquites.
Additionally, a side of grilled vegetables or a light salad can round out the meal, making it a complete and satisfying dining experience.
In summary, Smoked Lobster Tails with Esquites is a luxurious and flavorful dish that combines the rich taste of smoked lobster with the vibrant and zesty flavors of esquites. With its beautiful presentation and delightful combination of flavors and textures, this dish is perfect for any special occasion or gathering.
Whether enjoyed at a summer barbecue or an elegant dinner party, Smoked Lobster Tails with Esquites is sure to impress and satisfy anyone who takes a bite, making it a cherished addition to any culinary repertoire.
Prep Time20minutes mins
Cook Time15minutes mins
Total Time35minutes mins
Course: Main Course
Cuisine: American
Servings: 4 people
Ingredients
Lobster:
4-6 Lobster Tails
1 tbsp Kosher Salt
1 tbsp Black Pepper
2 tsp Garlic Powder
1 tsp Cayenne Powder
Canola Oil as needed
Butter:
1 cup Clarified Butter
1.5 tbsp Minced Garlic
1.5 tbsp Chopped Cilantro
Esquites:
3-4 Corn on the Cob
tbsp Mayonnaise
tbsp Diced Red Onions
2 tbsp Chopped Cilantro
2 tbsp Cotija Cheese
tsp Hot Sauce
3-4 medium Limes juiced
Chile Con Limon for garnish
Instructions
Using kitchen shears, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.
In a bowl, mix the seasoning with some oil until you have a wet paste. Lather the lobster liberally with the seasoning paste and set aside until ready to use.
Preheat your Oklahoma Joe’s Bronco Drum Smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor.
Once the smoker is ready, add the lobster tails on and cook indirectly for 15 minutes. The lobster tails are done when they turn from translucent to completely white (or the internal temperature is 145F). About 10 minutes before the lobster tails are finished cooking, add your basting skillet to the smoker. Melt your clarified butter in the skillet then slowly integrate the rest of the butter ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Once done, pull off and keep warm.
Lower your grill grate and remove the deflector from the Oklahoma Joe’s Bronco Drum Smoker. Add your corn on the cob and grill at high heat for about 8-10 minutes or until they are done. Make sure to rotate as needed. Once done, pull the corn off and carefully slice off the cob. Add the sliced corn to a bowl along with the other ingredients for the esquites. Mix together and set to the side.
When the lobster tails are done, pull them off and let them cool for 2 minutes. Pour the leftover butter sauce into a dipping bowl, serve with the Esquite on the side and garnish with a dusting of Chile Con Limon. Serve and enjoy!