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, combine the garlic confit cloves, butter, chives, parsley and generous amount of salt and pepper. Blend until well combined. This can also be done by hand by placing all ingredients into a large bowl and mashing together with a fork. If making the garlic butter this way, ensure your herbs are finely chopped. Butterfly the lobster tails by cutting through the top of the hard shell. Place the scissors between the meat and shell. Using a sharp knife, slice down the middle of the shell, ensuring you keep the tail intact and don’t cut through the wide end of the tail. Season the meat with a pinch of salt and pepper and drizzle with the reserved garlic confit olive oil. Preheat the BBQ and set the temperature to high on the grill side. Leave the lid closed to allow the temperature to reach 200 degrees C / 390 degrees F. While the BBQ preheats, melt roughly half of the garlic confit butter in a small saucepan on the stove or in the microwave. Depending on how many lobster tails you are cooking, you may not need all of the butter. Reserve the remaining butter in the fridge for up to 4 weeks. Open the lid and place the lobster tails flesh side down onto the grill side so it cooks on direct heat. Scatter the lemon slices around the lobster. Close the lid and leave to cook on medium / high for 6 minutes or until their flesh has turned pink and they are slightly charred. Using metal tongs, flip the lemon slices and lobster tails over and baste the lobster with the melted garlic butter. Close the lid and leave to cook for an additional 4 minutes, basting every minute. Reserve a small amount of butter to drizzle over when serving. Remove the lobster tails and lemon slices from the BBQ and leave to rest. Drizzle the lobster tails with the remaining melted garlic butter and squeeze the charred lemon all over. Remove the meat from the shell and slice into large chunks. Set to the side. In a frypan on a medium heat, melt the remaining butter. Place the brioche buns into the pan and toast until golden. Assemble the lobster roll by spreading a ½ tbsp of kewpie mayonnaise onto the bottom, followed by a large amount of lobster tail meat to fill the roll. Top with the finely sliced chives, shallots and brioche bun. Serve immediately.