If your lobster is not already cooked and shelled, steam or boil whole lobsters until opaque (about 8–12 minutes for large lobsters), cool slightly, remove meat from claws and tail, and chop into 1/2–3/4-inch pieces. For this recipe you want 3/4 lb of drained, chopped cooked lobster meat. Pat the meat lightly with paper towels to remove excess moisture.

Make dressing and toss

In a medium bowl combine 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon very finely minced shallot, 2 tablespoons very finely diced celery, 1 teaspoon Dijon mustard, 1 tablespoon finely snipped chives, 1/4 teaspoon celery salt, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Stir until smooth and evenly combined. Add the chopped lobster meat and gently fold with a spatula until lobster is evenly coated. Taste and adjust seasoning with a pinch more salt or lemon if needed.

Prepare buns

Heat a skillet over medium heat. Spread each split-top roll interior and exterior lightly with softened unsalted butter (about 1–2 teaspoons per side). Place rolls buttered-side down in the skillet and toast until golden brown and crisp, about 1–2 minutes per side. Remove from heat.

Assemble the roll

If using, place 1/4 cup microgreens or a couple small butter lettuce leaves inside the bottom of the toasted roll to create a bed. Spoon the lobster mixture into the roll, piling it generously so the filling totals about 3/4 lb. Sprinkle a light dusting of paprika or smoked paprika on top if desired. Serve with a lemon wedge on the side for squeezing over the lobster.

Serve

Serve immediately while buns are warm and lobster is cool or slightly chilled. Offer extra lemon wedges at the table. Leftover lobster mixture can be refrigerated in an airtight container for up to 24 hours; gently stir before serving.