Cut tails in half down the center.
Combine melted butter, lemon zest and parsley to make butter baste.
Brush butter baste on exposed meat. Reserve butter baste to baste during smoking.
Sprinkle meat lightly with MOB Chicken Rub.
Place tails on smoker at 350°-400° for 10-15 minutes, flipping and basting half-way through. Lobster tails are done when shell changes color and the meat becomes firm.
Peal meat out of shells and chop.
In a bowl, combine chopped lobster meat with lemon juice, minced celery, mayo, smoked pork belly, and salt & pepper to taste.
Place mixture on bun and sprinkle with salt & pepper.