Step 1

Preheat your smoker to 200°F. Split the lobster tails across the top, carefully remove the shells, and set them aside.

Step 2

Season the lobster meat with the garlic salt and place onto the grill. Let smoke for 30-40 minutes or until the internal temperature reaches 140°F.

Step 3

While the lobster is smoking, place the water, lobster base, butter, and mustard powder in a pan on the stove over high heat. Stir occasionally until combined, and bring up to a boil. Add the pasta once the water is boiling.

Step 4

Reduce the heat to bring it down to a simmer, and let the pasta cook, stirring frequently, for about 2/3 of the time called for on the package.

Step 5

Add the milk and continue to simmer until the pasta is al dente.

Step 6

Remove from the heat, stir in the cayenne and the shredded cheese. Add a little extra milk, if necessary, for the creamy, smooth texture you're looking for. Keep warm until the lobster is done.

Step 7

Once the lobster is cooked, remove it from the smoker and cut into bite-sized pieces.

Step 8

Fold into the mac and cheese.

Step 9

Sprinkle with paprika to garnish, and serve hot!