Instructions

1. If you have an electric smoker, turn it to smoke, or the lowest setting available. In a charcoal smoker, let the charcoal burn down until the heat is low and constant. The temperature must be around 100 to 200 degrees Fahrenheit, or as low as the smoker can be and still make smoke.

2. Cut open the top of the lobster tail shell with a pair of kitchen shears. Do not cut all the way through the tail section. Spread the shell open and loosen the lobster meat.

3. Melt the butter in a small saucepan and add about 1 tbsp. granulated garlic.

4. Pour the melted butter over the lobster and give it time to soak into the meat.

5. Place the lobster tails on the smoker grill, as far away from the direct heat as possible.

6. Smoke the tails for about 35 to 45 minutes. The time length depends on the size and the heat of your smoker. The tails are done when the flesh turns white but is still soft to the touch. Check the tails often as they will get tough if they are cooked too long.