Steps

• 1

  Prepare an ice water bath in a large bowl or pot.

• 2

  In a large saucepan or stockpot, bring several inches of salted water to a boil over high heat. Add the lobster tails, cover, and blanch for 1-2 minutes. Transfer the tails to the ice water bath and let cool.

• 3

  Drain the lobster tails thoroughly, then cut out the soft "belly shell" with kitchen shears or a clean pair of tin snips. Remove the tail meat from the shells and set the shells aside. Remove the intestinal tract from the top of each piece of tail meat. Chop the meat into bite-sized pieces and transfer to a medium bowl with the crabmeat. Mix well to combine, then set aside.

• 4

  Make the stuffing: Melt the butter in a large skillet over medium heat. Add the onion and garlic and sauté until soft and translucent. Stir in the parsley, tarragon, if using, Old Bay, and lemon juice. Remove the skillet from the heat and let the stuffing cool.

• 5

  Stir in the reserved lobster and crabmeat.

• 6

  When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• 7

  Add the cracker crumbs to the stuffing and gently stir to combine.

• 8

  Stuff the reserved tail shells with the stuffing, mounding it generously, then place the tails on a rimmed baking sheet. If the shells are tipping over, use crumpled aluminum foil to prop the shells upright.

• 9

  Place the baking sheet on the grill grates, close the lid, and roast until the stuffing is crispy and golden brown, 15-20 minutes.

  425 ˚F / 218 ˚C

  00:15

• 10

  Remove the stuffed lobster tails from the grill and serve with lemon wedges. Enjoy!