Directions
- Remove lobster tails from the shell and smoke at 225°F for about an hour or 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, chop and toss in butter sauce, then return to the smoker for about 5-10 minutes.
- Mix together equal parts sriracha and mayo.
- Remove lobster from the smoker, put in a top-sliced bun and top with sriracha mayo and parsley. Enjoy!
