In a small bowl, combine 4 tbs room-temperature unsalted butter, 1 tsp minced garlic, 1 tbs chopped parsley, 1 tbs chopped dill, 0.5 tsp lemon zest and 0.25 tsp salt. Mix thoroughly until smooth and homogenous. Set aside at room temperature so it is spreadable for toasting rolls and finishing the lobster.

Make Grasíepa (Pickled Shallot & Pepper Relish)

Quick pickle

In a small bowl combine 2 tbs apple cider vinegar, 0.5 tsp sugar and 0.25 tsp salt. Add 1 thinly sliced shallot and 0.5 small diced red pepper. Toss and let sit for at least 10 minutes, stirring occasionally. After 10 minutes, drain most of the liquid, reserve a teaspoon for later if desired, and stir in 1 tsp olive oil. Set aside.

Make Sxoivótraso (Creamy Cucumber-Yogurt Sauce)

Mix sauce

Grate and squeeze excess liquid from 0.25 cup cucumber. In a small bowl combine 0.5 cup Greek yogurt, grated cucumber, 1 tsp chopped dill, 0.5 tsp lemon juice and 0.25 tsp salt. Stir until smooth. Chill until ready to use.

Prepare Mavitápia and Kapé vtomáta accents

In a tiny bowl combine 0.5 tsp smoked sea salt (or smoked paprika + sea salt) and 0.25 tsp cracked black pepper — this is the Mavitápia. Separately, mix 2 tbs finely chopped sun-dried tomatoes with 1 tsp oil from the jar; set both aside.

Lobster Roll Filling Assembly

Warm lobster

If your cooked lobster meat is cold, warm it briefly: place meat in a metal bowl over simmering water for 1–2 minutes just to take the chill off. Do not overheat — lobster should remain tender.

Combine filling

In a medium bowl, melt 3 tbs unsalted butter until just melted and slightly cooled (or warm it gently in a pan). Add the warm butter to 2 cups chopped lobster meat. Fold in 3 tbs mayonnaise, 1 tbs lemon juice, 2 tbs very finely diced celery, 1 tbs chopped chives, 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Fold gently until lobster is evenly coated. Taste and adjust seasoning if needed. Fold in 2 tbs chopped sun-dried tomatoes (Kapé vtomáta) for a bright umami accent.

Add finishing accents

Sprinkle the Mavitápia smoked salt-pepper mixture lightly over the lobster filling (about 0.25–0.5 tsp total) and fold once. If you like a tangy crunch, fold in a teaspoon of the reserved pickle liquid from the grasíepa.

Toast Rolls and Finish

Toast rolls

Heat a skillet over medium heat. Butter the insides of the 4 split-top rolls with the 2 tbs unsalted butter. Place rolls buttered-side down in the skillet and toast 1–2 minutes until golden brown and crisp. Remove to a plate.

Spread herb butter

Spread a thin layer of the Mttéikov herb-garlic butter inside each toasted roll while still warm.

Assemble rolls

Line each roll with a small handful of microgreens or a lettuce leaf. Spoon a generous portion of the lobster filling into each roll (divide filling evenly among 4 rolls). Top each with a spoonful of grasíepa pickled shallot & pepper relish and a drizzle (about 1 tsp per roll) of the Sxoivótraso cucumber-yogurt sauce. Finish with a light pinch of the Mavitápia smoked salt mix and a few extra chopped chives if desired.

Serve

Serve immediately with lemon wedges on the side for squeezing. These lobster rolls are best enjoyed fresh and warm.