with Dijon Tarragon Sauce
In small bowl, combine ¼ cup mayonnaise, tarragon, mustard and ⅛ teaspoon cayenne pepper; set aside.
In medium bowl, combine remaining ¼ cup mayonnaise, bread crumbs, green onions, egg and remaining ¼ teaspoon cayenne pepper until just combined. Salt and pepper to taste. Gently fold in lobster meat. Shape into 8 mini lobster cakes. Set aside.
Heat large skillet over medium heat. Add butter and oil; when sizzling, carefully add lobster cakes. Sauté until golden brown on both sides (about 3-4 minutes).
Place on toasted buns and top with a dollop of Dijon tarragon sauce, tomato and lettuce.