Set the grill to 350F. Use a fork to poke holes in the potatoes and lightly cover with olive oil and salt. Wrap in foil and place on the grill for at least 1 hour. Assemble the cheese sauce with these ingredients: 32oz Velveeta, 2 blocks Cream cheese, 16 oz Monterey Jack, 6 oz Colby Jack, 2 cans Evaporated milk, and BBQ seasoning. Place on the grill for 30 minutes, or until everything melts. Make the butter sauce in a Dutch oven with these ingredients: 8 Sticks of butter, 3 cloves Garlic minced ,1 tbsp Old Bay, and 1 tbsp chopped chives. Place on the grill covered. Use scissors to cut the lobster tail shell vertically on top and bottom, then carefully remove them, and cut them off completely, leaving only the tail connected to the meat. Cover lightly with olive oil and Old Bay seasoning. Place on the grill. Remove the cheese sauce and mix it together evenly. Pour it over boiled noodles. After six minutes, flip the lobster tails, paint with butter sauce, and let them grill for 6 more minutes. Throw the grilled lobster tails into the butter sauce pot. Remove everything. Cut the baked potatoes in half, pour on butter sauce, add the mac and cheese, top with a lobster tail, finish with chopped chives, parmesan cheese, Old Bay, and more butter sauce.
