Enjoy succulent lobster tails tossed in garlic-herb butter, topped with crispy panko breadcrumbs, and served in toasted brioche buns for a delicious homemade treat.
Bring water to a gentle boil in a large pot and place a bamboo steamer with the lobster tails over it. Steam the lobster tails for about 5 minutes until they are roughly 60% cooked, then remove them.
Split each lobster tail down the top and use scissors to cut away the soft jointed membrane to release the lobster meat from the shell.
Melt high-quality butter in a small saucepan over low heat.
Add finely chopped garlic, a bit of dill, a pinch of smoked paprika, and grated lemon zest to the melted butter. Stir and let the flavors infuse gently.
In a separate pan, toast the panko breadcrumbs in melted butter over medium heat for about 5 minutes until golden and crispy.
Finely chop the celery stalk into very small pieces.
Slice the brioche bun lengthwise, spread with butter, and toast in a pan until golden brown.
Cut the steamed lobster tails into bite-sized pieces and warm them gently in the flavored butter over low heat.
Fill the toasted bun with the chopped celery, then top with the warm lobster in butter.
Sprinkle the crispy panko breadcrumbs over the lobster.