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. Add some oil to a bowl along with your favorite seafood seasoning and mix until you have a wet sand texture. Lather the meat of the lobster with the seafood seasoning. Arrange your lobster tails into a cast iron skillet or baking sheet.

In a bowl, mix together all the ingredients for the stuffing until you have the consistency like crab cakes (all the ingredients are sticking together). If you want it thinner, then add more mayonnaise. If you want it thicker, then add more panko crumbs. Set the stuffing aside until ready to use.

Preheat your pit/oven/smoker to an indirect cooking medium-high temperature of 400F. Feel free to add wood chips or chunks for additional smoke flavor.

Once the fire is ready, add the lobster tails on and cook indirectly for 3-4 minutes. When more than 50% of the shells on each lobster have changed color, pull them out. Begin adding a small handful of the stuffed to the top of each lobster tail making sure it securely stays on the meat. Once all the lobster tails have the stuffing, place it back into the pit to cook for another 2-3 minutes until the stuffing begins to crust on the outside. Once done, pull out and let cool for 2-3 minutes.

Garnish the lobster tails with lemon wedges and chopped parsley. Serve and enjoy!