Here's how I made them:
I boiled the 2 lobster tails in water until they turned dark red/orange (maybe 5-10 minutes). Mine were frozen so it took upwards to 10 minutes. Then I cracked the shell and pulled out all the meat. I chopped it up and put it in a bowl to cool.
The biggest thing here in Colorado is that we don't have the traditional lobster roll buns so you have to be innovative. I got some unsliced hoagie rolls. I sliced off the tops and bottoms to expose the inside.
Then, I cut a slit in the side but not all the way through.
Next, I buttered each flat side and toasted them on my cast iron cooktop until they were crispy golden brown.
After the lobster had cooled off, I made the lobster salad for the stuffing.
1 1/2 cups of chopped lobster meat
1/2 cup mayo
2 t fresh lemon juice
1/2 cup finely chopped celery
1/4 cup chopped green onion
1 t chopped fresh tarragon
salt & pepper to taste
Mix all the lobster stuffing ingredients above and then toast the rolls according to directions above. I stuffed my bun with the lettuce and topped it with my lobster salad.
It was really amazing.