WHAT YOU WILL NEED
4 x Lobster Tails
1/3 cup butter
1.5 Tbsp of minced garlic (or less if you're not as keen as i am on garlic)
1 Tbsp dried parsley
WHAT TO DO
Step 1. The Cuttening and Buttering
With poultry shears cut down the centre of the tail topside. Until the fin.....thing.
Run a fork handle or your finger between the meat and the shell to free the meat. Once this is done melt the butter with the garlic and dried parsley, stir well and pour onto the meat.
Preheat your smoker to about 190c (375f) and select a light wood such as apple. I did these direct on my kamado joe to allow as much smoke in as possible as i knew it would be a short cook.
Oil grates lightly and place tails on the grates. Smoke until an internal temperature of between 57c-62c (135f-145f). Pull and rest for a couple of minutes.
After the rest force the meat up out and on top of the shell. Drizzle with remaining butter and enjoy! (Apologies about this photo. I have no idea what happened to it)