Steps

• 1

  Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes.

  225 ˚F / 107 ˚C

• 2

  For the lobster: Using kitchen shears, cut a slit down the center of the underside of each lobster tail, down to the tail fan. Scoop around the shell and gently loosen the meat and lift it from the shell a little bit. Season each tail with a little salt, black pepper, and Aleppo pepper. Place the lobster tails on a small sheet pan, transfer to the grill grates, and smoke for about 25 minutes. (They will not be fully cooked at this point.)

  225 ˚F / 107 ˚C

  00:25

• 3

  Meanwhile, melt the butter in a small saucepan and keep warm.

• 4

  Pull the lobster meat out of the shell, cut it 1- to 2-inch inch pieces, and transfer the pieces to the pan with butter. Place the pan on the grill for a few minutes to finish cooking the lobster (it should look opaque) and to keep it warm.

• 5

  Prepare the celery and cornichons: Have ready a small bowl of ice water. Cut 2 of the celery stalks in half lengthwise and then into 2- to 3-inch pieces. Using a peeler, shave the celery into the ice water to keep the celery ribbons crisp and to make them curl. With a peeler or a mandolin, shave 2 of the cornichon, then finely dice the other two. Reserve them separately.

• 6

  Using a slotted spoon or similar and reserving the butter, transfer the cooked lobster and a little of the butter to a medium bowl. Add some of the chopped cornichon, the chives, onion, dill, black pepper, lemon zest, and juice. Season with a good pinch of sea salt. Toss gently, taste, and season to taste with more salt, pepper, or lemon juice.

• 7

  Assemble the rolls: Spread the tomato jam on the bottom of each roll then top with the lobster mixture. Season with more black pepper, lemon zest, and juice. Top with the shaved celery and shaved cornichons, chives, and dill sprigs if you like. Drizzle with some of the reserved melted butter because, why not? Enjoy!