Used cherry wood for mild sweetness. Finished by basting with a mixture of butter, garlic, lemon juice, parsley, and Parmesan cheese.
It was pretty good, if I had to do it again I would've smoked for longer at a lower heat. 
Smoked some lobster tails yesterday.
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Tbh I never found the juice to be worth the squeeze when grilling lobster.
Chuck em live in the pot, slice em longways down the middle and serve with butter, crusty bread for the tomalley, and a good craft lager, pilsener or amber ale.
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They were okay smoked.
I went with 275 degrees for like an hour and change and the smoke flavor was pretty subtle. If I had to do it again I'd probably pick a sweeter wood (maple maybe) and pinch it back to like 230ish for a couple hours.
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I hadn't considered this. will def be trying
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Tech lover, IT Admin, heckin pupper lover and occasionally troll. I hold back feelings or opinions, right or wrong because I dislike conflict.
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I do not eat insects of any kind, that goes for seafaring insects too. Lobster, crab, shrimp, all sorts of shelled fish. Won't do it. Disgusting.
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