Using kitchen scissors, cut open the lobster shell on the bottom side of the lobster and gently pull the meat from the shell wiggling the meat out until it is fully seperated from the shell. Do this carefully as the shell is extreamly sharp and can cut you easily.
Once the meat is removed from the shell, disgard the shell and cut down the center of the lobster tail being careful not to cut through the tail completly. Remove the vein and any impurities in the lobster.
In the FoodSaver® Preserve & Marinate Containers, add the clean lobster tails and marinate with 2 tbsp melted butter, garlic, tarragon, drizzle of olive oil, lemon juice, salt and pepper.
Use the FoodSaver VS3182 and Preserve & Marinate Containers to marinate your lobster tails in 12 minutes or use a bowl and cover for 30 minutes.
In a skillet add 2 tbsp of butter and tarragon from the marinade and infue the butter on medium heat until melted.
Once the butter has melted, remove tarragon leaves and add lobster meat to the skillet.
Cook lobster for about 5 minutes until the lobster is firm and cooked through. Lobster is done when there is no gray coloring or translucency.
Apply a thin layer of mayo to the bun and toast in a skillet on both sides on medium heat for about 1 minute per side or until the bun is visibly toasted.
Add lobster meat to the bun and dress with additional melted butter, you can use the leftover butter from the skillet.
Top with freshly chopped parsley and sliced green onions, *optional