Buttery lobster rolls

INGREDIENTS 1.5 kg lobster tails 3.3 pounds 2 bulbs garlic 1 cup extra virgin olive oil 250mL 250 g salted butter at room temp 1/2 pound 25g / extra 30 g chives, roughly chopped 1 oz 30 g parsley, roughly chopped 1 oz 1 lemon sliced into 4cm rings salt pepper 4 - 6 hotdog brioche buns 1 shallot finely sliced kewpi mayo INSTRUCTIONS Preheat the oven to 130 degrees C. Separate all the cloves from the garlic bulbs and place into a heatproof bowl. Cover with boiling water for 5 minutes then drain. The skins will become loose and easy to peel off. Place the garlic cloves into an ovenproof dish and cover with olive oil. It’s important the garlic is fully submerged in olive oil so it does not burn. Roast for 1.5 - 2 hours. There will be a slight bubble in the oil when it cooks. Separate the garlic cloves from the oil. Store the garlic infused oil in a sterilised jar on your countertop and use in any recipe that calls for olive oil. In a food processor, comb