Spectacular Pernod Smoked Lobster Recipe

Difficulty:

2/5

Serves:

4 PEOPLE

Prep Time:

50 minutes

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Pernod Smoked Lobster Recipe

This Pernod Smoked Lobster Recipe combines succulent lobster meat with delicate cherrywood or applewood smoke, aromatic Pernod butter, and a creamy star anise mayonnaise. Featured on License to Grill, host Rob Rainford transforms fresh lobster into an impressive seafood dish that’s perfect for summer barbecues, elegant dinners, and special celebrations.

The Inspiration

This Pernod smoked lobster recipe brings together traditional seafood cooking techniques with the sophisticated flavors of French-inspired cuisine. By combining fragrant fruitwood smoke, anise-flavored Pernod butter, and creamy star anise mayonnaise, the dish develops an appealing balance of sweetness, richness, smokiness, and aromatic complexity.

On License to Grill, Rob Rainford demonstrates how outdoor grilling can be used to create elegant seafood dishes beyond traditional barbecue favorites. His approach to smoked lobster highlights the versatility of indirect grilling, allowing the seafood to develop flavor while cooking gently over controlled heat.

Whether served at a summer seafood gathering, a romantic dinner, or a special family celebration, this smoked lobster recipe demonstrates how classic ingredients and thoughtful grilling techniques can create a memorable restaurant-style dish.

Ingredients

1 ½ cups of cherry or apple wood chips
4 tablespoons of olive oil
½ cup of Pernod butter (see recipe Pernod Butter)
4 1 ½ pound lobsters, parboiled for 2 minutes
Saucy Mayo
2 cups of white wine (500ml)
3 tablespoons shallots, diced (45ml)
3 star anise
5 tablespoons of mayonnaise (75ml)
2 tablespoons of chives, freshly chopped (30ml)

Method

Place ½ cup of the wood chips in water to soak for 30 minutes.
Prepare and indirect fire by place on burner on high heat and leaving the others off.
Squeeze the excess water from the soaked wood chips and place them in the center of a large piece of foil. Add the dry wood chips. Fold the foil up to create a sealed package. Using a fork, poke holes in both sides of the smoke package. Place the package directly on top of the heat source and slide the grill grate over top. Close the lid wait for smoke.
Cut the membrane of the tails on each of the four parboiled lobsters. This will allow the smoke to penetrate the meat.
Place the lobster shell side down to protect the exposed meat over indirect heat. Leave on high and cook for 5-10 minutes. Baste with Pernod butter. Lower the heat to 220 °F (110°C). Flip the lobster meat side down and place on the coolest part of the grill. Leave to smoke for 20-30 minutes until the tail meat is firm and no longer translucent.
Meanwhile, prepare the mayonnaise. Place the white wine, shallots and star anise in a sauce pan and reduce to 3 tablespoons. Chill and strain.
When this is cool, add mayonnaise and freshly chopped chives.

Serving Suggestion

For a classic seafood dinner, serve each smoked lobster with roasted baby potatoes, steamed asparagus, or grilled seasonal vegetables. These simple sides complement the lobster’s natural sweetness while allowing the anise-infused butter and smoky flavors to remain the focus of the meal. A small bowl of Saucy Mayo served alongside the lobster makes an attractive and convenient accompaniment.

For a more substantial dinner, serve the lobster alongside fluffy rice pilaf, roasted fingerling potatoes, or a lightly seasoned couscous salad. These accompaniments create a satisfying meal without overpowering the delicate seafood.

If you’re hosting a special celebration, consider serving Pernod smoked lobster as the main course following a light appetizer such as chilled gazpacho or a fresh seafood salad. This creates a balanced menu featuring refreshing starters and a rich, smoky centerpiece.

Final Thoughts

This Pernod Smoked Lobster Recipe brings together the rich traditions of seafood cooking and the distinctive flavors of outdoor smoking. Featuring tender lobster, aromatic cherrywood or applewood smoke, luxurious Pernod butter, and a creamy white wine star anise mayonnaise, the dish offers a memorable combination of sweetness, smokiness, richness, and herbal complexity.

Find more recipes from License to Grill here!