Fill water pan 2/3 full with liquid. Peel and de-vein 2 to 3 lbs. of shrimp. Butterfly fresh or thawed 8 oz. lobster tails, brush with mixture of melted butter and lemon juice. Place small shrimp on foil or in a Smoker Basket.
Large shrimp and lobster tails can go directly on well-greased grill or in the basket. Crabs or crab legs can be steamed whole on grill or in the basket then seasoned with melted butter and lemon juice when eaten.
All should be done in 1 to 2 hours. Shrimp and lobster tails may be marinated in a combination of lemon juice and Italian dressing for several hours before cooking.