Using a pair of kitchen shears, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell.
Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell.
Repeat this for all the lobster tails.
In a large bowl, mix together the salt, black pepper, seasoning and oil, making it into a thin paste. Using a brush, lather the lobster with the seasoning.
Preheat your smoker to a medium-high temperature of 375°F.
Once the smoker is ready, add the lobster tails on and cook indirectly for 20-30 minutes. The lobster tails are done when they turn from translucent to completely white.
In a separate bowl, melt the butter.
Slowly integrate the parsley, parmesan cheese, garlic cloves, red pepper flakes, seasoning, and lemon juice. Mix together thoroughly, then lightly glaze the outside of the lobster tails before they come off the smoker. Save some of this sauce for dipping at the end.