Fill a large pot with water, add a generous amount of salt, and bring to a boil. Once boiling, add the lobster tails and cook for about 8-10 minutes until shells turn bright red and the meat feels firm but tender. Use kitchen shears to cut through the top of each shell and gently remove the meat, then chop the lobster into bite-sized chunks.
While the lobster cooks, slice the buns in half horizontally and brush the cut sides with melted butter. Place them cut side down in a skillet or on a griddle over medium heat and toast until golden and crisp, about 2-3 minutes. Remove and set aside.
In a mixing bowl, combine mayonnaise, lemon juice, chopped herbs, a pinch of salt and pepper, and smoked paprika if using. Mix well to create a flavorful dressing that will coat the lobster.
Add the chopped lobster meat to the bowl and gently fold to coat each piece evenly with the dressing. If the mixture feels too wet, add a little more mayo; if too dry, squeeze in a bit more lemon juice or add a splash of melted butter. Let sit for a few minutes to meld the flavors.
Spread a small amount of the lobster mixture onto the bottom half of each toasted bun. Top with the remaining bun halves to complete the sandwiches.
Serve the lobster rolls immediately, with a squeeze of fresh lemon if desired, and enjoy the tender, buttery lobster inside the crispy, golden buns.
