Prepare the Langostino Lobster Filling: Drain thawed langostino tails well and pat dry with paper towels. Melt 6 tablespoons of unsalted butter in a medium-sized pan over medium heat. Add minced garlic and sauté until fragrant. Use a whisk to stir in kosher salt, smoked paprika, lemon zest, and lemon juice. Mix well to combine the flavors. Add the langostino tails to the pan and cook for 3-4 minutes or until heated through, careful not to overcook. Stir occasionally to coat the langostino in the flavorful butter mixture. Remove from heat and set aside.

Toast the Brioche Buns: While the langostino mixture is cooking, spread softened butter on the split sides of the Brioche hot dog buns (basically, you turn the buns inside out!). In a separate pan or on a griddle, toast the buns until golden brown. This step enhances the flavor and texture of the rolls.

Assemble the Langostino Lobster Rolls: Spoon the prepared langostino lobster filling generously into each toasted brioche bun. Sprinkle diced chives over the filling for a burst of freshness. Garnish with fresh parsley for an extra touch of flavor and visual appeal.

Serve: Arrange the langostino lobster rolls on a serving platter. Serve with lemon wedges on the side for squeezing over the rolls, adding a bright and citrusy finish to the dish.