Preheat the Traeger Grill to 425°F.

Using a very sharp knife, split each lobster into 2 halves.

Clean out the tomalley from the body and discard it.

Drizzle the lobster flesh with olive oil, then season with sea salt and cracked black pepper.

Place the lobsters on the grill flesh-side down and cook for 4 minutes.

Turn the lobsters and spoon melted garlic butter onto each lobster half.

Cook for 8–10 minutes until cooked through, charred, and coated in melted buttery goodness.

Remove the lobsters from the grill, let them cool for a few minutes, then remove the tail meat and crack open the claws, knuckles, and every other nook and cranny.

Grab a bowl.

Combine the mayonnaise, garlic, herbs, lemon juice, Tabasco, and lobster meat, and season with salt and pepper to taste.

Load the mixture into toasted brioche rolls, then top with more fresh herbs and serve.