If using live lobsters, bring a large pot of salted water to a boil. Carefully lower the lobsters in and cook for about 8-10 minutes until bright red and cooked through. Remove and let cool slightly before handling. If using pre-cooked lobster, ensure it's thoroughly thawed and chilled.
Once cooled enough to handle, use tongs or gloves to crack open the shells and extract the tender lobster meat. Chop the meat into bite-sized chunks and place them in a mixing bowl. Keep the meat chilled to preserve its texture.
Preheat your oven or toaster oven to 375°F (190°C). Slice the brioche buns in half horizontally and place them on a baking sheet. Brush the cut sides with melted butter and toast until golden and crispy, about 5 minutes. You should hear a gentle crackle and see a lovely golden hue.
In a small bowl, whisk together mayonnaise, lemon juice, chopped herbs, a pinch of smoked paprika, salt, and pepper. Pour this dressing over the chopped lobster and gently fold to combine, ensuring the lobster is coated evenly and the mixture is creamy.
Once the buns are toasted and crispy, spoon a generous amount of the lobster salad into each bun, letting the juices spill slightly for a juicy bite. Press the top of the bun gently to secure the filling if needed.
Serve immediately while the buns are warm and crispy, with the lobster filling still juicy and tender. Enjoy the satisfying crunch of toasted bread giving way to luscious lobster chunks, with juices spilling as you take a bite.
