Bring a large pot of salted water to a boil and carefully add the lobster. Cover and cook for about 8-10 minutes until the shell turns bright red and the meat is tender. Remove the lobster and let it cool slightly before handling.
Once cooled enough to handle, crack open the lobster shells with a sharp knife or kitchen scissors, and carefully extract the meat, keeping it in chunks. Rinse off any shell fragments and pat the meat dry.
Chop the lobster meat into bite-sized chunks and place in a mixing bowl. Squeeze fresh lemon juice over the meat and gently toss to combine, adding salt, pepper, and optional spices to taste.
Add mayonnaise and chopped herbs to the lobster, then fold everything together until well combined. Taste and adjust seasonings, ensuring the mixture is creamy and flavorful but not overpowering.
Split the buns and brush the insides with melted butter. Toast them in a toaster oven or skillet over medium heat until golden brown and crispy, about 2-3 minutes.
Using a spreading knife, fill each toasted bun generously with the lobster mixture, pressing down slightly to help it settle and enhance the squishy, satisfying texture.
Finish by adding a squeeze of fresh lemon on top of each filled bun for brightness, and serve immediately for the best crunch and juiciness.
