Start off by prepping all of the lobster tails but butterflying them and placing the meat on top of the shells. Add salt, pepper, garlic powder, smoked paprika and Mexican chili powder in a mixing with 3 tablespoons of avocado oil and mix together

Brush the seasoning on each lobster tail and then fire up the smoker and set it at 250 degrees F. Add Apple wood chunks and then place the lobster tails on. They should take 45 minutes and will be finished at an internal temperature of 145 degrees F. Place a cast iron sauce pan on the smoker to preheat.

At this time, crisp half a pound of diced bacon in a skillet and prepare all of the ingredients for the Parmesan Bacon Butter Sauce. After the lobster has been smoking for 25-30 minutes add butter, parmesan, garlic, shallot, scallions, chipotle pepper, lemon juice and the bacon in the cast iron sauce pot on the smoker and whisk with a fork. Keep it in there to stay warm but watch so it doesn’t burn or brown.

Remove the lobster tails from the smoker when they reach 145 degrees F internally. Remove from the shell and chop up the tails into little chunks.

Toast the soft white sub buns and put a slit down the middle.

Load the toasted sub buns with the chopped lobster and spoon the Parmesan Bacon Butter Sauce onto each one.

Garnish with parsley and freshly squeezed lemon juice.

Serve and enjoy!