Smoked Lobster Tails with Shallot and Sumac Butter

• 4 oz Unsalted butter, softened
• 1 tbsp Shallot, finely chopped
• 1 tbsp Sumac
• ½ tsp Kosher salt, divided
• 1 c Wood chips, such as TK
• 4 Lobster tails
• 1 tbsp Olive oil
• 1 tbsp Fresh parsley, chopped, plus more for garnish
• ¼ tsp Ground pepper

Stir together butter, shallot, sumac and ¼ tsp salt in a small bowl. Set aside. Place wood chips in the middle of a 10x10-inch piece of heavy-duty aluminum foil. Wrap foil over chips to enclose completely. Use a small knife to make several punctures to the bottom of the foil packet.

Split lobster tails lengthwise down the top shell with a pair of kitchen shears, stopping just before the fanned end of the lobster tail. Carefully pry the lobster open a bit, using your hands to break the back shell (where the legs are). Drizzle the interior lobster meat evenly with oil and sprinkle with parsley and ¼ tsp each salt and pepper. Set aside.

Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with lump charcoal. When charcoal is covered with gray ash, pour them onto the bottom grate of the grill and push to one side of the grill. Place the foil packet over the charcoal. Place the grate over the grill and coat lightly with oil. Cover and preheat the grill to 300-350°F, about 10 minutes. Place seasoned lobster tails over the opposite side of the grill from where the charcoal is and grill, covered, until meat reaches 135°F, 20-25 minutes.

Top smoked lobster tails with a heaping tablespoon of butter and sprinkle with additional parsley if desired. Remaining butter can be kept covered and refrigerated for up to 1 month.