*3 raw lobster tails, meat removed from shell and cut into large bite-sized pieces

*4 Tbs unsalted butter

*2 brioche hotdog buns

*Salt, to taste

*Fresh tarragon leaves, for garnish

*Chopped chives, for garnish

*1 lemon, cut into quarters, for garnish

Heat a medium skillet to medium high and add butter. Cook butter until bubbly but not browning. Season cut up lobster meat with salt and add to pan with melted butter. Cook lobster for about 5-7 minutes, depending on size, turning and basting with butter occasionally. Once lobster is firm and opaque, turn off heat and set aside.

Heat a clean pan to medium low and cook buns for about 1 minute on both sides (or grill them!). Watch closely so they don’t burn. Once toasted, season the outside of the buns lightly with salt.

Assemble your rolls by adding half of the lobster meat into each bun and garnish with chopped chives, tarragon, and a squeeze of lemon.