Place lobster into ziplock and add Lemoncello® sauce.
put int refrigerator.
Add mayonnaise, buttermilk, cilantro, lime zest, and juice to bowl.
Season with salt and pepper, and mix well.
Combine 4 Tbsp butter, and garlic in sauce pan cook until garlic becomes soft ~ 5-6 min.
In small saucepan mix 4 Tbsp butter, Lemoncello®, shallot and capers.
Cook over medium heat until shallots become translucent.
Deglaze pan with white wine, and lime juice/zest mix, cook until mixture has reduced.
Transfer to bowl and reserve on side.
Prepare a grill to medium-high heat. Brush the lobster tail pieces with the habanero butter. Place the tails shell-side down on the grill. Cook for 3 minutes, flip the lobster over and baste with more of he butter. done when lobster turns opaque
Brush buns with garlic butter and grill till golden, 30 seconds
Assemble lobster roll.
Put avocado on bun. put lobster tail on, top with sliced tomato, and cabbage mixture.
Serve and enjoy