I think you may be putting the cart before the horse. Lobster has it's own delicate, briney, buttery flavor. Smoking will enhance that flavor, but too much heavy smoke like hickory or mesquite, or the addition of heavy flavorings like bacon will completely obliterate the flavor. In addition to the difficulty in getting things done at the same time like Al pointed out, I fear you run the risk of losing the whole essence of the Maine ingredient here. (Get it? Maine ingredient...hahahaha) Unless you're located right on the coast and get lobster as easily and cheaply as most of us get chicken, I think you'd be better served by highlighting, rather than masking the flavor and texture of the lobster. I'd just split the bottom of the tail, then dunk the whole thing in drawn butter. Then I'd put it on the smoker shell down with apple wood at 250˚ and start checking it at 30 minutes. As soon as that meat starts to firm up and turn opaque, pull it.
When I was working at a yacht club one summer, the chef decided to start serving whole Maine lobsters. Only trouble was, this was in crab country, and people were reluctant to order the lobster over their beloved crabcakes, so we had several cases per week of unsold live lobsters in the cooler. Since they don't keep real well, we did a LOT of experimenting, from grilling to smoking to salads, stews, bisque, fricasee, you name it. The general consensus after all this was that the best way to cook them was to boil them in seawater and serve them with drawn butter. Sometimes simplicity really is the only way to go.