Start off by preheating your grill for direct searing. Now season the ribeye(s) steak with salt, pepper and garlic powder. Then, place it to the side.
Butterfly the lobster tails so the meat is sitting on top of the shell is fully exposed. Season the lobster with salt, pepper and garlic.
In a medium bowl make the cajun honey butter by adding a block of butter, cajun seasoning, minced garlic, honey, hot sauce, chopped parsley and lemon zest. Mix with a fork and sit to the side.
Grill the steak over the direct coals creating a crust. Grill for 60-90 seconds per side and remove, place on a wire rack and set the grill up for smoking 250-275 degrees with apple wood chunks for smoke.
During this time paste the lobster tails with the cajun honey butter.
When the smoker reaches 250-275 degrees f, add the steaks and lobster with a water pan under the lobster. Let them smoke for 20-25 minutes and then check temperatures. The steak gets removed at 125-128 degrees F for medium rare. The lobster gets removed at 145 degrees.
Once they get removed, rest the steak for 8-10 minutes before you plate and serve!
