Start by boiling or steaming fresh lobster for about 8-10 minutes until the shells turn bright red and the meat is opaque.

In a medium skillet, melt 4 tablespoons of unsalted butter over medium heat and add 3 cloves of minced garlic, sautéing until fragrant.

Add the chopped lobster meat into the skillet with the garlic butter, gently stirring to coat thoroughly and heating through.

Remove from heat and squeeze in lemon juice and sprinkle parsley, mixing well.

Toast the New England rolls in another skillet until golden brown, about 2-3 minutes per side.

Fill each toasted roll with the buttery lobster mixture, serve immediately with lemon wedges.