In a bowl, mix together all the ingredients for the crab stuffing until you have the consistency like crab cakes (all the ingredients are sticking together). If you want it thicker, then add more mayonnaise. If you want it crunchier, then add more panko crumbs. Set aside until ready to use.
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 then season them with salt, pepper and garlic powder or your favorite seafood seasoning.
Next, take 1.5-2 oz of the crab stuffing and mold it into a flat oval shape. Place that on top of a lobster tail.
Repeat this until all your lobster tails have crab on top. Place the stuffed lobster tails onto a tray and place in the freezer for 10 minutes to firm.
Preheat your smoker using Cowboy Charcoal 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 8-12 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 Garlic Butter 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. Baste with a little more butter and chopped parsley. Serve and enjoy!