Cedar-Planked Lobster Tails with Corn-Smoked Chile Relish

Cedar-Planked Lobster Tails with Corn-Smoked Chile Relish Recipe

Sometimes—admit it—part of the fun of grilling is showing off. When you’re doing something really cool, like smoking lobster tails between two planks of wood, it’s fun to have an audience to appreciate it. More important, the results taste amazing. The smoky, piney cedar perfumes the sweet lobster like you would not believe. This method was traditionally used by the Native Americans of the Pacific Northwest to cook salmon, and it still works.

You’ll need untreated cedar planks, which you can buy at a lumberyard or at barbecuewood.com.–Bobby Flay with Julia Moskin

LC Lobstah-Palooza Note

Just can’t get enough lobster recipes? We’ve got a Lobstah-Palooza for you. Try Steamed Lobster with Drawn Butter, Steamed Lobster and Lobster Bisque, and Lobster Thermidor.

Cedar-Planked Lobster Tails with Corn-Smoked Chile Relish Recipe

  • Quick Glance
  • 35 M
  • 2 H, 15 M
  • Serves 4


  • For the relish
  • 8 ears corn, silks removed, husks left on, soaked in cold water for 10 minutes
  • 1/2 red onion, thinly sliced
  • 2 teaspoons chipotle purée (see note)
  • 1/4 cup fresh lime juice
  • 3 tablespoons mild vegetable oil, such as canola
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped flat-leaf parsley leaves
  • Salt and freshly ground black pepper
  • For the lobster recipe
  • 4 cedar planks (about 10×12 inches each), soaked in cold water for 1 hour
  • Four (8- to 10-ounce) lobster tails, or 8 smaller tails in the shell
  • Mild vegetable oil, such as canola
  • Salt and freshly ground black pepper


  • Make the relish
  • 1. Heat your grill to medium-high.
  • 2. Place the wet corn on the grill, close the grill cover, and cook, turning once, for 15 to 20 minutes until steamed through and hot but still crisp (test by carefully piercing with a knife).
  • 3. When the corn is cool enough to handle, strip off the husks and cut the kernels from the corncobs by standing them on end in a large bowl and cutting downward with a small knife. Place in a medium bowl and add the onion. Whisk the chipotle, lime juice, and oil together in a small bowl and pour over the corn mixture. Mix in the cilantro and parsley and season to taste with salt and pepper. Cover and refrigerate for at least 1 hour before serving. (The relish can be made a few hours in advance, covered, and kept refrigerated.)
  • Make the lobster
  • 4. Heat your grill to medium-high.
  • 5. Remove the planks from the water and place them on the grill to heat. Brush the lobster tails with oil and season with salt and pepper.
  • 6. Arrange the tails meat side down on two of the planks (leave the planks on the grill). Using tongs, place the two remaining planks on top (the planks will be hot). Close the grill hood and cook until just cooked through, 12 to 15 minutes. Remove to a platter and top with corn relish. Serve immediately.


  • To make chipotle purée, buy canned chipotles in adobo and purée the chiles with the sauce in a blender or food processor. Covered and refrigerated, chipotle purée keeps for weeks.
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