Preheat your oven to 400 degrees Fahrenheit and lightly grease a 10-inch or 12-inch oven-safe skillet.
In a small bowl, add 2 Tbsps of melted butter and 1 teaspoon of jerk seasoning together and mix until combined. Set aside.
To prep lobster tails, slightly crack shell and remove most of lobster meat outside of shell without completely detaching shell from meat. **NOTE: This allows the lobster meat to fully cook through with shell blocking it.**
Add lobster tails to prepped skillet and generously brush tops of lobster meat with jerk-butter mixture and bake everything for 15-20 minutes or so.
In the meantime, make your BBQ Jerk sauce by adding all ingredients to a small saucepan over medium-high heat and letting it bubble for 2-3 minutes before removing from heat.
Once lobsters are cooked through, remove from oven and let cool slightly before removing the meat entirely from the shells and cutting them into medium-sized chunks. Add chunks to the pot with the warm BBQ Jerk sauce and stir together until lobster meat is fully coated.
In a medium skillet over medium-high heat, add brioche buns (open slightly) faced down until lightly toasted on both sides. Once toasted, add to a platter or serving plate, top with a few spoonfuls of coated lobster meat and top with pineapple chunks and dried parsley. Repeat until all buns are topped.
STORAGE: Place any leftover lobster meat in a tightly sealed container in the refrigerator for up to 3 days.