Juicy Lobster Rolls

Boil water and add the lobster tails. Cook until the tails are bright red in color or for about 8-10 minutes depending on size. Remove the tails from the water using tongs and let the lobster cool. You can even run it under cold water to help it cool off more quickly. Gently crack the shells and remove the meat, cut the meat into bite size pieces.
In a sauté pan add the butter, garlic, and lemon zest. Let it saute over medium / low heat for a few minutes. You do not want the butter to brown so keep a close watch.
Next, add the cubed lobster meat, lemon juice, and a pinch of salt. Toss everything together until the lobster is coated in the butter, lemon zest & juice, garlic and salt.
I like my lobster meat to be a little crispy on the outside, so I let it cook in the pan for about 3-4 minutes. But since the meat is already cooked this will come together very quickly. Turn off the heat and set aside.
Butter the sides of your split top hotdog buns and let it brown in a pan. Once toasted on the outside, load in the warm lobster meat.
Serve with a slice of fresh lemon and enjoy! You can also add some fresh chopped parsley or fresh chopped cilantro for some extra flavor!