Direction

1. Preheat your smoker to 375°F. In a small bowl mix the oil with your favorite seafood seasoning, set aside.
2. Using kitchen shears, cut along the middle of the top of each lobster shell all the way to the beginning of the tail section, cutting between the meat and shell as best you can.
3. Use a spoon or your fingers to go underneath the top of the shell and separate the meat from of the shell. Carefully spread the split shell open and lift the meat up and on top of the shell, keeping the meat still attached at the base of the tail. Use a sharp knife and make cuts lengthwise down each side of the meat. Repeat this for remaining lobster tails.
4. Brush the seafood seasoning paste equally on exposed lobster meat. Transfer lobster tails to grill shelf of smoker and cook (use indirect heat set up for charcoal smokers) for 15-20 minutes. You’re looking for an internal temperature of 145°F with white flesh (no longer translucent).
5. Meanwhile in a small saucepan add the butter and garlic, cooking for several minutes over medium heat before adding the lemon juice, 2 tablespoons of zest and the chili flakes. Stir until melted and combined. Just before basting lobster, stir through the parsley.
6. About 10 minutes before the lobster tails are finished cooking, lightly brush the outside of the lobster tails with lemon garlic sauce before they come off the smoker. Save remaining sauce for dipping at serving.