In a large stock pot, boil water. Place the lobster tails in the boiling water and cook for roughly 1 minute per ounce (i.e. if each tail is four ounces, cook for four minutes) or until the lobster has turned red and is fully cooked through. Immediately place in an ice bath.
Once the lobster has cooled down, remove the meat from the tails and dice.
In your stainless steel saute pan, saute the lobster with two tablespoons of butter and two cloves of garlic for a few minutes until hot for serving.
Place the lobster in a bowl and top with chives, lemon juice, and salt and pepper as desired.
In the meantime, heat your stainless steel fry pan and add in one tablespoon of butter. Quickly toast each side of the brioche bun until golden.
Spread your desired amount of mayonnaise on the inside of each roll. Fill with the lobster mixture and top with additional chives and a squeeze of lemon, if desired.
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