• Prep the Instant Pot and lobster: Place the trivet in the pressure cooker and add 1 cup of water.
• Sprinkle water with Old Bay seasoning.
• Using kitchen shears, cut a slice down the back of each lobster tail. This makes the meat easier to remove.
• Place lobster tails upside down on the trivet.
• Cook: Secure the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
• Make the sauce: Add mayonnaise, butter, lemon juice, parsley, salt, and pepper to a mixing bowl.
• Stir until well blended.
• Prepare the lobster: After cooking is complete, do a manual pressure release.
• Remove lobster tails with tongs and place on a cutting board. Open the shells and take out the meat.
• Chop the meat into bite-sized pieces and mix with the mayonnaise blend.
• Serve: Spoon the lobster mixture onto hot dog buns, rolls, or toasted bread.
• Serve chilled or warm, as desired.

Notes

• Lobster tails can go into the Instant Pot straight from the freezer. Thawing is not required, but if preferred, tails can be left out for 1–2 hours before cooking for a softer texture.
• Always use enough water in the pressure cooker to prevent the lobster from drying out.
• Toasting the buns or using garlic bread can add extra flavor and crunch