You'll need to bring a big pot of water to a rolling boil. Prep your tails by splitting them down the middle lengthwise and removing the remaining unwanted pieces. Drop your tails in the water and let them boil for about 5-7 minutes ( just until the meat if firm and white.)
After removing your tails, tear the meat from the shells and give them a rough chop into bite sized pieces. Side aside in your refrigerator to cool.
Once cooled, combine the remaining ingredients except the rolls and mix thoroughly. Refrigerate for another 30 minutes so all the flavors can meld together.
When you're ready to make your rolls, slice them lengthwise and slather inside and out with butter. You can either sauteed them in a pan for 1-2 minutes on each side, just until the butter has crisped the rolls up; or throw them in the oven for about 5 minutes at 350F. Again, just until golden brown.
Once your rolls are heated through, stuffed each one with a decent helping of the lobster mixture and serve with a lemon wedge.