Tonight, I am rehearsing my mother's day meal for next weekend. The menu includes filets and lobster tails. I have not seen a post on cooking lobster tails, and could use some advice.[p]I was thinking that logically, after I sear the filets with the vents open and then shut the dampers for the remainder of the cook, that I could simply add the tails after pulling the filets, and cook 7 minutes or so with the dampers shut. What do you think of this?