Cut a small channel out of the top-middle of the tail using kitchen scissors.
Using your fingers, work the lobster meat up and through the channel. Do a little adjustment work by tucking any stray pieces of meat in on the sides and making it look neat.
MAKE HERBED BUTTER:
Place the butter, parsley, cajun seasoning (if using), and black pepper in a small bowl and heat in the microwave until melted. Stir well.
Using a pastry brush, brush the butter mixture over the top of each lobster.
Place the lobster on the smoker and smoke for about 15-20 minutes or until the internal temperature reaches 130 degrees F.
Remove from the smoker and enjoy with melted butter (optional).
Do not go over an internal temperature of 130 degrees for the lobster. The lobster will turn out rubbery. Although they’ll still be edible, the texture will be poor.
Having a meat thermometer is vital and should be the final say on how long the lobster cooks for.
If desired, you can baste more of the butter mixture onto the lobster tails throughout the cooking process, but it isn’t necessary.
I used Traeger brand cherry pellets for this recipe. Hickory is another great option. However, you can use any pellet you prefer, but make note that each pellet flavor will adjust the taste of the lobster in its own way.
The channel I made on the top of the lobster was about ¼ of an inch. To make it easier, you can make the channel double that width.
It will feel like you’re mutilating the meat when trying to pull it through the channel, I promise, you’re not ruining anything. You might need to get rough with the lobster.