If using live lobsters, bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until bright red and cooked through. Remove and let cool slightly. If using pre-cooked lobster meat, skip to the next step.
Once cooled enough to handle, crack open the lobster shells carefully and extract the meat. Chop the lobster into bite-sized chunks, feeling the moist, firm texture as you work.
In a mixing bowl, combine the chopped lobster with mayonnaise, lemon juice, chopped herbs, and a pinch of Old Bay or paprika if using. Gently fold everything together until well coated, tasting and adjusting mayo or lemon for balance.
Slice the brioche buns in half horizontally. Brush the cut sides lightly with melted butter and toast in a skillet or toaster until golden and slightly crispy on the edges, about 2-3 minutes.
Once toasted, squeeze a little lemon juice onto the buns for extra brightness, then fill each bun generously with the lobster mixture.
Gently press the top of each bun to settle the filling and serve immediately, allowing the crispy exterior to contrast with the juicy lobster inside for that perfect bite.
