Smoked Lobster Shrimp Roll

1. Smoke Maine lobster tails at 225°F until the internal temperature reaches 140°F. 
2. Smoke shrimp until they just turn opaque. 
3. Immediately ice down all the smoked seafood to stop the cooking process and help the meat pull away from the shell. 
4. Take soft brioche rolls, butter them, and grill them on a flat top until golden. 
5. To make the smoked garlic mayo: In a food processor, pulse 3/4 cup mayonnaise with 1/2 tsp dried dill and 1 bulb smoked garlic until smooth. 
6. Season the mayo with salt and pepper to taste. 
7. Add the chunks of lobster tail meat and shrimp to the smoked garlic mayo mixture and toss to combine. 
8. Pile the seafood mixture high on the grilled brioche buns and enjoy.