Instructions: Butterfly the lobster meat, to do this, LIGHTLY cut through the underside just to break the shiny membrane. This will prevent the tails from curling when cooked. Turn the tail over and butterfly the top side, cutting in about half way. Spread the meat open and sprinkle the cut edges generously with lemon pepper. Set aside. In a small pan, melt the butter and saute the onion and celery until just tender. Stir in the flour and cook until smooth and bubbly. Add the dry mustard and cayenne pepper. Cook and stir for 1 minute. Add the milk and Worcestershire, cook and stir to thicken the sauce. Remove from the heat and stir in the bread crumbs, crab meat and shrimp.

Fill the butterfly of the lobster tail and grill over medium hot coals with the lid closed for about 12 minutes, or broil in the oven 4" from the heat for about 10 minutes, until they are opaque and the stuffing is just golden crisp. Serve with melted butter with a squeeze of lemon juice and a good dash of garlic.

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