Preheat your Traeger grill to 225* with the super smoke feature.

On a cookie sheet, place two blocks of cream cheese on parchment paper. Score the top with a sharp knife.

Season the cream cheese on the top and sides with Brunch Junkie seasoning. Place the cream cheese in the grill for about an hour (ideally) or 30 minutes (at minimum). Allow the cream cheese to bathe in the wood-fired flavor.

While the cream cheese smokes, prepare the lobster.

Using kitchen scissors, cut down the middle of the lobster tail shell and then pop the meat out on top of the shell. Season with Brunch Junkie.

Pull the cream cheese from the grill and allow to cool completely.

While the cream cheese cools, turn the grill temperature up to 375* and place the prepared lobster tail on the grate. Brush or pour melted butter atop the meat. Allow to cook for about 10 minutes.

Pull the lobster tail from the grill and refrigerate for 10 minutes until cool to touch.

Prepare the other ingredients– chop the red and green onions, dice the celery, mince or crush the garlic, etc.

Remove the lobster meat from the shell and roughly chop the meat into ½ inch pieces. Set aside.

In a bowl, prepare the dip:

For the lobster: combine a block of the smoked cream cheese, the chopped red onion, garlic, lemon juice, paprika and red pepper flakes. Mix well and then stir in the chopped lobster meat.

Transfer the mixture to a grill-proof bowl or casserole dish.

Place the prepared dip in the grill at 375* and bake for 15-20 minutes until heated through and bubbly.

Serve with crudites, crostini made from the baguette and crackers.