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Prepare the lobster by cutting down the middle of the tough shell toward the tail with kitchen shears.
Using your fingers, gently pry the meat from the shell, keeping it attached at the base of the tail. Lift the meat so it is resting on top of the split shell (again, keeping it attached at the base of the tail).
Make a slit down the middle of the meat to butterfly it open on top. Place the lobster tails on a rimmed baking sheet.
Melt the butter in a small saucepan over medium-low heat. Whisk in the lemon juice, paprika, garlic salt, Old Bay Seasoning, pepper, and parsley.
Pour about 1 tablespoon of the butter mixture over each lobster tail. Keep the remaining butter mixture warm.
When ready to cook, start the Traeger on the Smoke setting with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Remove the lobster tails from the baking sheet and arrange them directly on the grill grate. Cook for 25 to 30 minutes, or until the meat is white and opaque.
Transfer lobster tails to a platter and serve with the reserved butter mixture. Enjoy!