Using kitchen shears, cut down the middle of the top shell of each lobster tail all the way to the tail end, being careful not to cut the meat.
Use a spoon to gently separate the lobster meat from the shell while keeping it attached at the base. Lift the meat and rest it on top of the shell.
Using a knife, make shallow slits lengthwise across the lobster meat. Repeat with all lobster tails.
Coat the lobster tails with canola oil, then season generously with seafood seasoning. Set aside.
Preheat the smoker to 375°F for medium-high indirect heat. Add wood chips or chunks if desired for extra smoky flavor.
Place the lobster tails on the smoker and cook indirectly for 10–12 minutes, or until the meat turns opaque white and reaches an internal temperature of 145°F.
About 10 minutes before the lobster tails finish cooking, place a skillet on the smoker. Melt the clarified butter, then stir in the garlic, parsley, mustard grains, habanero hot sauce, and red chili flakes.
Brush the spicy garlic butter over the lobster tails before removing them from the smoker. Reserve extra butter sauce for dipping.
Remove the lobster tails from the smoker and let rest for 2 minutes.
Serve warm with the remaining garlic butter dipping sauce.