Originally Posted by hawaii22
how do go about smoking them?
Pretty easily. I use a combination of apple and cherry chips whenever I do. Ya get the temperature to about 220 degrees, cut the membrane off the tails, and put them in the smoker shell side down, cook them for 5-10 minutes. Then you baste them with whatever (I usually use a pernod butter), flip em over and smoke them for another 25 minutes or so. You'll know they're done when the tail meat isn't transluscent anymore and the meat gets firm.
DISCLAIMER: This is assuming the lobster has already been parboiled. Where I live, live lobster is a pipe dream so the only way we get them is when they've already been processed/parboiled. If your lobster isn't bright red, you'll need to do this step