How to make it
5 steps. Take it one step at a time.
Whisk together the mayonnaise, lemon juice, diced celery, and chopped chives
In a medium bowl, whisk together the mayonnaise, lemon juice, diced celery, and chopped chives until well combined.
Gently fold the chopped lobster meat
Gently fold the chopped lobster meat into the dressing. Season with salt and black pepper to taste. Refrigerate for 10 minutes to allow flavors to meld.
10 minSpread the softened butter
Spread the softened butter on the outer flat sides of the split-top buns.
Heat a skillet over medium heat
Heat a skillet over medium heat. Place the buns in the skillet and toast each buttered side for 1-2 minutes until golden brown and crisp.
2 minRemove the buns from the heat
Remove the buns from the heat. Divide the lobster mixture evenly among the four toasted buns, stuffing them generously. Serve immediately.
A little kitchen wisdom
For the most authentic experience, use New England style split-top buns and steam your lobster fresh. If using frozen lobster meat, ensure it is thoroughly thawed and patted dry to prevent the rolls from becoming soggy.
