Bring a large pot of water to a rolling boil. Salt the water liberally and add the lobster tails. Cook for 3-5 minutes.
Take the lobster tails out of the pot and plunge them into an ice bath to stop the cooking process.
Once the tails are cool enough to handle, split each tail in half lengthwise. Pry the lobster meat out of the shells and set aside. Discard the shells.
In a medium-sized bowl whisk to combine the mayo, lemon juice, garlic, dill, and tarragon. Set aside.
Place the hot dog bun pieces in a large bowl and pour the butter over top. Add the salt and toss to coat. Transfer the hot dog bun pieces to a cast iron skillet and place over medium heat. Toast the bun pieces until golden, about 5 minutes. Transfer the pan to a 150°F oven to keep warm.
Divide the lettuce and escarole amongst two large plates. Place two pieces of the lobster tail on top followed by a handful of the warm hot dog croutons. Drizzle the mayo mixture over top and serve immediately with a glass of white wine.