In a 10-inch roasting pan, melt butter. Add celery and green onions and bake until tender, about 2 min.
Remove from Bravo. Stir in flour, dry mustard, and cayenne pepper mix. Slowly whisk in cold milk. Return to Bravo and continue cooking, stirring occasionally until thick.
Remove. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
Arrange tails in roasting pan. Cook for 8-10 min. or until lobster meat is opaque and the crab mixture is heated through. Serve with fresh lemon wedges.
