Let the good smoke roll out of the Traeger– these smoke-infused grilled lobster rolls are a great way to kick-up the flavor on an East Coast favorite.

4	Lobster Tail
2 Tablespoon	butter, melted
1/4	Old Bay Seasoning
3 1/2 Teaspoon	lemon juice
1/4 Cup	mayonnaise
1 Stalk	Celery, finely chopped
1 Tablespoon	fresh parsley
1	green onion, diced
To Taste	salt and pepper
4	Roll

STEP

• 1 Using kitchen shears, cut a slit down the center of the hard shell of each lobster tail down to the tail fan. Scoop around the shell and gently loosen the meat from the shell a little bit.

• 2 In a small bowl melt the butter and mix with the Old Bay Seasoning and the 1/2 teaspoon lemon juice.

• 3 When ready to cook, start the Traeger on 185 F. Preheat, lid closed, for 10-15 minutes.

• 4 Place the lobster tails directly on the grill grate and pour some of the seasoned butter into the cracked shell of each lobster. Smoke the lobster tails for about 1 1/2 hours, or until the internal temperature registers 135 to 140 degrees F on an instant-read thermometer and the meat turns opaque.

• 5 Meanwhile make the mayo sauce for the lobster by mixing together the mayonnaise, 1 tablespoon lemon juice, diced celery, chopped parsley, green onion, salt and pepper.

• 6 After removing lobsters from the grill, allow to rest for 5 minutes before removing the meat from the shells and cutting into chunks.

• 7 Add the lobster meat into the mayo mix and gently toss.

• 8 Butter and toast the rolls on the Traeger, if desired, and load up with the lobster mayo mix. Enjoy!