Skip the big bun and serve this inside-out lobster roll with brioche croutons and a glass of Prosecco.
Preheat the broiler.
Cut lobster tails lengthwise down the center of the shell. Stop cutting before you reach the wide end of the tail and remove the vein. Rinse and dry the lobster tails.
Spread the cut shell apart gently, loosening the shell from the meat with your finger or thumb and spread open the lobster tails. Place the lobster tails on a broiler pan. Brush with 2 tablespoons of melted butter.
Broil the tails 4 inches from the heat for 8-10 minutes or until meat is opaque. Remove from oven and let cool until you are able to remove the meat from the shell.
In the mean time, whisk together 2 tablespoons of butter, melted with the lemon juice. Add the chives and whisk again.
Cut the brioche into 1-1/2 inch cubes. Melt the remaining 2 tablespoons of butter in a medium sauté pan. Toast the brioche cubes until golden. Remove from pan and sprinkle with salt.
To serve; divide the lobster meat and brioche cubes between two plates. Garnish with fresh chives. Lemon wedges option for serving.