Pat the lobster dry and use kitchen shears to butterfly the lobster tails.
Turn the lobster tail over and open up the shell. Remove the vein from the lobster if it hasn't been deveined and wash the tail.
Combine the butter, garlic, lemon juice, parsley, and Old Bay Seasoning.
Brush butter mixture over the tails.
Smoke the lobster tails until they reach an internal temperature of 130-145 degrees.