In a large pot, bring salted water to a rolling boil over high heat. Add the lobster tails and cook them for 5-6 minutes until the shells turn bright red and the meat is opaque. Once done, carefully remove the lobster tails from the water and allow them to cool slightly before extracting the tender meat from the shells. Chop the lobster into bite-sized chunks.

In a skillet, melt the butter over medium heat until it’s bubbling gently. Add the minced garlic into the skillet, stirring it for about 30 seconds or until it becomes fragrant but not browned.

Gently add the chopped lobster chunks into the skillet with the garlic butter. Toss the lobster lightly in the bubbling butter for about a minute, just until it is warmed through.

Remove the skillet from the heat and stir in the mayonnaise and lemon juice, mixing thoroughly until well combined. Season with salt and black pepper to taste.

Take your brioche hot dog buns and lightly butter the sides. Heat a separate skillet over medium heat and toast the buns until they are golden brown and slightly crispy.

Generously fill each toasted brioche bun with the lobster mixture, ensuring the luscious chunks of lobster are piled high.

Finally, sprinkle some chopped chives or dill over the top of the filled lobster rolls for a fresh, herbal finish. Serve immediately.