Lobster

• 4 raw lobster tails, shells on
• 3 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons mayonnaise
• Juice of 1 lemon
• 2 celery stalks, chopped
• 1/4 head iceberg lettuce, shredded
• 8 tablespoons (1 stick) unsalted butter, melted
• Kitchen scissors

1. Heat a smoker to 325 F.
2. Using kitchen scissors, cut down the middle of the top of the lobster tails until they are nearly split.
3. Pull the shell apart until the meat is exposed.
4. Place in a bowl and season the tails with the olive oil, salt, and pepper; toss to coat.
5. Place the lobster tails in a large aluminum pan, place the pan in the smoker, and cook for about 10 minutes, or until the meat turns completely white and the tails begin to curl up tightly.
6. Meanwhile, prepare the salad: In a medium bowl, stir the mayonnaise and lemon juice together until blended.
7. Then add the celery and lettuce, and toss.
8. Set aside.
9. Remove the lobster tails from the smoker.
10. Do not let the tails cool completely or the meat will become tough.
11. Serve immediately with the melted butter for drizzling and the salad on the side.

lobster, olive oil, salt, freshly ground black pepper, mayonnaise, lemon, celery stalks, unsalted butter, kitchen scissors

Taken from www.epicurious.com/recipes/food/views/lobster-378535 (may not work)