Bring a large pot of salted water to a boil. Carefully add the lobsters and cook for about 8-10 minutes until shells turn bright red and meat is opaque. Remove and let cool slightly, then set aside.
Once cooled enough to handle, crack open the lobster shells with a seafood cracker or nutcracker, carefully removing the tender meat in large chunks. Keep the shells moist to prevent toughening the meat.
Chop the lobster meat into small, bite-sized pieces and place in a mixing bowl. Squeeze fresh lemon juice over the lobster, then gently fold in mayonnaise, chopped herbs, salt, and pepper. Mix until just combined, being careful not to break up the meat too much.
Slice the brioche buns in half and toast them in a skillet or toaster with a little butter until golden brown and crispy around the edges. This adds a buttery crunch to the sandwich.
Spoon the lobster mixture generously into each toasted bun, piling high for a messy, satisfying look. Feel free to mound the filling for maximum flavor and texture.
Serve immediately, enjoying the tender lobster meat bursting with citrus and herb flavors, nestled in a warm, buttery bun. Dig in with your hands and embrace the messy, delicious experience.
