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Smoked Lobster Scampi

Smoked Lobster Scampi

By Traeger Kitchen

Wood-fired lobster pasta is an easy seafood recipe that’s perfect for rotating into your weekly menu.

Prep Time

15 Minutes

Cook Time

30 Minutes




This recipe serves:


Units of Measurement:
1 lobster tails, fresh or thawed
1 Handful handful angel hair pasta
2 Tablespoon butter
1 Teaspoon garlic, minced
1/2 Teaspoon lemon juice
2 Teaspoon Parmesan cheese, grated
2 Tablespoon sun-dried tomato pesto
To Taste fresh parsley


  • 1

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

    180 ˚F / 82 ˚C

  • 2

    Use kitchen shears to cut along the top of the lobster on both sides to expose the meat. Place the lobster directly on the grill for 20-25 minutes, depending on the size of the lobster.

    180 ˚F / 82 ˚C

    • 1  lobster tails, fresh or thawed

  • 3

    While lobster smokes, cook pasta according to packaged directions.

    • 1 Handful handful angel hair pasta

  • 4

    After 20-25 minutes, take lobster off the grill and remove the meat from the tail. Cut meat into chunks.

  • 5

    While the pasta is boiling, melt butter over medium high heat. Once butter starts to brown, add the garlic and lobster chunks. Toss in pan a few times then add lemon and parmesan. Set aside.

    • 2 Tablespoon butter

    • 1 Teaspoon garlic, minced

    • 1/2 Teaspoon lemon juice

    • 2 Teaspoon Parmesan cheese, grated

  • 6

    When pasta has finished, place 1 tbsp of the sun dried tomato pesto on the bottom of a bowl or plate. Top with pasta, then finish with the lobster scampi. Garnish with parsley. Enjoy!

    • 2 Tablespoon sun-dried tomato pesto

    • To Taste fresh parsley

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