If lobster is not yet cooked, bring a large pot of salted water to a boil and cook live lobsters 8–10 minutes for 1 to 1 1/4 lb lobsters (adjust for size). Cool and remove meat from tails, claws and knuckles. Coarsely chop lobster meat into bite-size pieces and place in a chilled bowl. Pat dry with paper towel to remove excess moisture.

In a separate mixing bowl whisk together mayonnaise, lemon juice, Dijon mustard, lemon zest, old bay seasoning, kosher salt and black pepper until smooth. Taste and adjust lemon and salt.

Fold the chopped lobster gently into the mayo mixture along with the finely chopped celery, scallions, chives and parsley (if using). Combine gently so the lobster remains in chunks. Cover and refrigerate for at least 15 minutes and up to 1 hour to marry flavors. Do not over-chill more than 2 hours to preserve texture.

Rolls & Topping

Heat a large skillet or griddle over medium heat. Spread softened butter evenly on both cut faces of each roll. When pan is hot, place rolls cut-side down and toast 1–2 minutes until golden brown and crisp. Sprinkle lightly with coarse sea salt. Remove from heat and keep warm.

Before assembling, give lobster salad a final gentle toss. Divide lobster salad into four equal portions and pile into toasted rolls. Serve with lemon wedges alongside.

Fries

Rinse cut potatoes in cold water until water runs clear to remove excess starch. Drain and pat dry thoroughly with kitchen towels.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, blanch potatoes for 4–5 minutes until tender but not colored. Remove and drain on racks or paper towels.

Raise oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Transfer to a paper towel-lined tray and immediately season with kosher salt, black pepper and smoked paprika if using. Keep warm and serve alongside rolls.

Roasted Corn on the Cob

Preheat oven to 425°F (220°C). Brush each husked ear lightly with olive oil and season with kosher salt and black pepper.

Place corn on a rimmed baking sheet and roast for 18–22 minutes, turning once halfway, until kernels are tender and have a few browned spots. Remove from oven and brush with butter before serving.