Yields: 4
Cook: mins
Prep: 20 mins

ingredients:

For the Lobster: 

• 4-5 Lobster Tails
• 1.5 tbsp of Kosher Salt
• 1 tbsp of Black Pepper
• 2 tsp of Smoked Paprika
• 2 tsp of Garlic Powder
• 2 tsp of Cumin
• 2 tbsp of Canola Oil

For the Butter:

• 1/8 cup of Butter
• 2 tbsp of Chopped Parsley
• 2 tbsp of Grated Parmesan Cheese
• 4 Garlic Cloves, minced
• 1 tsp of Red Pepper Flakes
• 1 Lemon, juiced
  

PREPARATION:

Using a knife, 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 food safe bowl, mix together the kosher salt, black pepper, paprika, garlic powder, cumin and oil. Make into a thin paste.

Using a brush, lather the lobster with the seasoning.

Using Cowboy Hardwood Lump Charcoal, preheat your smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor.