Remove the tenderloin from the package and place on a flat tray. In a small bowl combine the smoked paprika, coriander, mustard, allspice and Original Seasoning. Generously rub the tenderloin with the seasoning. Cover and place in the icebox for at least 3 hours.

Remove the tenderloin from the icebox and let it rest on the counter for about 1 hour or until it reaches close to room temperature.

Preheat your grill/smoker to medium high heat. Place all the coals to one side of the grill/smoker. I like to use a blend of apple, oak and mesquite woods.

When the coals are white, place the tenderloin on the indirect side of the grill. Close the lid and let smoke for about 20 to 25 minutes or until the internal temperature of the tenderloin is about 115 degrees F. The temperature of your grill should be running around 250 degrees. F.

Place the tenderloin over the direct heat side of the grill and sear about 3 to 4 minutes per side.

Remove from the grill and wrap the tenderloin with tinfoil. Set aside in a warm place.

Split the lobster tails with a pair of kitchen shears down to the tail. Slice the center of the meat down the middle, about halfway through. Use your fingers to loosen the meat slightly from the outside shell along the sides.

Place a soaked wooden skewer lengthwise through each lobster tail. This will prevent the tail from curling up when cooking.

In a small saucepan, melt the butter. Stir in the parsley, garlic, lemon juice, lemon zest and honey.

Generously brush the butter mixture over the meat.

Place the lobsters, flesh side down the direct side of the heat. Close the lid and cook for about 4 minutes. Flip the lobster over and generously baste. Leave the grill lid open and cook for an additional 3 to 4 minutes. Continue basting every minute or so until the lobster is an opaque color.

Unwrap the tenderloin from the tinfoil. Slice and serve with the lobster immediately.