Use sharp kitchen shears to cut the bottom of the lobster tail, starting from the top down to the tail. Use your fingers to gently lift most of the lobster meat out of the shell, and lay it on top of the shell. Leave a small amount of lobster meat attached to the tail. Set aside.

In a small pot, melt the butter over medium low heat. Once butter has melted, slowly and in lemon juice, paprika, garlic salt and Old Bay. Stir to combine. Remove from pot from heat. Pour about 1 tablespoon of butter sauce over each lobster tail, reserving remaining butter sauce.

Meanwhile, heat the Traeger to 400 F, per standard instructions or heat a regular grill to medium heat.

Grill lobster tails until the meat is white and opaque, about 25 minutes.

Serve hot with the reserved butter sauce.