Directions
- Preheat your smoker or pellet grill to 225°F
- Remove lobster tails from the shell and smoke for about an hour until the internal temperature is 120°F.
- Once the internal temp is 120°, make a butter sauce by placing the butter, paprika, dill, lemon zest, and garlic in a small saucepan over medium heat:
- Remove lobster from the grill, chop and toss in butter sauce, then return to the smoker for about 5-10 additional minutes.
- In a mixing bowl, combine equal parts sriracha and mayo.
- Remove the lobster from the smoker.
- Prepare a top-sliced bun and create a pocket for the lobster. Top with the sriracha mayo and parsley.
- Enjoy!
