smoked lobster tails with esquites

Using kitchen shears, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.
In a bowl, mix the seasoning with some oil until you have a wet paste. Lather the lobster liberally with the seasoning paste and set aside until ready to use.
Preheat your Oklahoma Joe’s Bronco Drum Smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor.
Once the smoker is ready, add the lobster tails on and cook indirectly for 15 minutes. The lobster tails are done when they turn from translucent to completely white (or the internal temperature is 145F). About 10 minutes before the lobster tails are finished cooking, add your basting skillet to the smoker. Melt your clarified butter in the skillet then slowly integrate the rest of the butter ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Once done, pull off and keep warm.
Lower your grill grate and remove the deflector from the Oklahoma Joe’s Bronco Drum Smoker. Add your corn on the cob and grill at high heat for about 8-10 minutes or until they are done. Make sure to rotate as needed. Once done, pull the corn off and carefully slice off the cob. Add the sliced corn to a bowl along with the other ingredients for the esquites. Mix together and set to the side.
When the lobster tails are done, pull them off and let them cool for 2 minutes. Pour the leftover butter sauce into a dipping bowl, serve with the Esquite on the side and garnish with a dusting of Chile Con Limon. Serve and enjoy!

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