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.

Lather your lobster tails with oil and in a bowl mix the cajun seasoning. Season the lobster liberally and set aside until ready to use.

Preheat your 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 15-20 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 butter in the skillet then slowly integrate the rest of the Honey Butter Glaze ingredients. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Save some butter for dipping at the end!

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 and enjoy!