Bring a large pot of salted water to a boil, then add the lobster claws and tail. Cook for about 8-10 minutes until the lobster is bright red and cooked through. Remove with tongs and let cool slightly before shelling.
Once cooled enough to handle, crack open the shells carefully and extract the tender lobster meat. Chop the meat into bite-sized pieces and place in a mixing bowl.
In the bowl with lobster, add mayonnaise, lemon juice, Dijon mustard (if using), chopped herbs, a pinch of salt, and black pepper. Gently fold everything together until well combined and creamy.
Slice the buns lengthwise, then brush the cut sides with melted butter. Toast them in a skillet or under a broiler until golden and crisp, about 2-3 minutes.
Pile the lobster mixture generously into each toasted bun, pressing down slightly to fill the bread evenly and highlight the juicy filling.
Serve immediately, allowing the crispy exterior to contrast with the succulent, briny lobster filling for the perfect bite.
