Bring a large pot of salted water to a boil and add the lobster tails. Cover and cook for about 8-10 minutes until the meat is opaque and tender. Remove and let cool slightly, then crack the shells and extract the meat, chopping it into bite-sized pieces.
While the lobster cools, slice the buns in half lengthwise and heat a small skillet over medium heat. Add a tablespoon of butter and toast the buns cut sides down until golden and crispy, about 2 minutes. Remove and set aside.
In a mixing bowl, combine the chopped lobster meat with mayonnaise, lemon juice, chopped herbs, a pinch of salt and pepper, and a splash of olive oil if using. Gently fold everything together until well coated and creamy.
Spread a thin layer of butter on the toasted buns, then place them cut sides up on a baking sheet. Briefly warm in a 350°F oven for 2-3 minutes if you want extra warmth, or proceed directly to assembly.
Fill each toasted bun generously with the lobster mixture, pressing gently to pack the filling without spilling. The lobster should sit comfortably in the bun, with a balance of creamy filling and crispy edges.
Finish by squeezing fresh lemon over each lobster roll for a bright, zesty finish. Serve immediately with extra lemon wedges on the side.
