Using Shun shears, cut down the center of the top of the tail down to the base but not into the tail fin fan. With the shell in your palm and the cut in the shell facing up, squeeze the shell to break the abdomen. Break off a bit of the top of the shell on the left and right just before the fan of the tail. This will allow the meat to lay flat when pulled out.
Use your fingers to gently work the meat out of the shell but keep it attached at the fan. Using a sharp knife, score the top of the meat down middle of both loins- enough to be able to lay the meat over the sides of the shell. Now diamond score the entire tail fanning it out further. This increases the surface area for roasting as well as speeds the cooking process a bit.
Stabilize your Kamado Joe Classic III at 500ºF. (I choose direct but feel free to go indirect)
Season the fabricated tail with butter and Cattleman’s Grill Blackening Seasoning. Set the prepped tail in a Lodge cast iron skillet. Transfer the pan with the lobster tail on the grill grate (be sure to fan the tail out as much as possible, however you have the tail is how it will set. It is a better presentation if it is fanned out.)
Close the grill lid and cook for 12 to 15 minutes until you reach an internal temperature of 155ºF - 160ºF, or until it is firm and sliceable.
Remove the tails from the pan and pour the remaining drawn butter into the cast iron, swirl it around so it can accept the lobster fond on the bottom of the pan then transfer the butter to a dipping ramekin.
Tear off the tail from the shell, slice the lobster into bite size pieces, add a touch of fresh squeezed lemon juice and dip in the lobster butter. Enjoy!
If you want a firmer tail, you can rip the cooked tail from the shell and place the tail directly on the grill grates for 1 additional minute.