Barbecue Grill

1. Thaw the lobster tails and claws in the refrigerator overnight. If you have a live lobster, insert a kitchen knife behind its head through to the work surface. Twist off the tail and cut off the claws at the first arm joint. Discard the body.

2. Crack the claws using the back of a knife or a mallet. Slit the top of the tail shell lengthwise using kitchen shears and separate the meat from the shell with your fingers. You won't separate all the meat, but get as much as you can. Insert a skewer though the lobster tail lengthwise between the tail meat and the shell.

3. Light about 50 percent of the charcoal you use for your grill when cooking steaks. After it ashes over, push it all to one side of the charcoal tray with tongs. Place a metal pan on the other side of the charcoal tray.

4. Set 2 wood chunks on the coals.

5. Lay the lobster tails and claws on the grill when you see smoke. Lay the lobster on the side opposite of the coals.

6. Smoke the lobster with the lid closed for 45 minutes and check the internal temperature of the meat using an instant-read thermometer. Take the tails and claws off the grill once they reach 145 degrees Fahrenheit.

7. Brush the cracks in the claws and the tail with melted butter, if desired. If smoking lasts longer than 1 hour, add 4 or 5 coals to the pile and 1 wood chunk.

Electric Smoker

1. Set the electric smoker to 225 F. Crack the lobster claws using a mallet and split the top of the tail shell. Insert a skewer lengthwise between the tail shell and the meat lengthwise.

2. Place mild wood chips in the woodchip receptacle. Place the lobster claws and tail on the smoking rack when the smoker reaches 225 F.

3. Smoke the lobster for 45 minutes and check the meat for an internal temperature of 145 F.