If lobster is whole-cooked, remove meat from shells and chop into 1/2- to 3/4-inch chunks. Pat dry gently with paper towels to remove excess moisture. Measure out 1 pound.

In a medium mixing bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/4 cup very finely diced celery, 1 tablespoon minced shallot, 1 tablespoon sliced chives, and 1 tablespoon chopped tarragon or parsley. Stir to combine until smooth.

Fold the lobster meat into the mayonnaise mixture gently so chunks remain intact. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and an optional 1/4 teaspoon cayenne or a few drops of hot sauce. Taste and adjust seasoning or lemon if needed. Cover and chill briefly while you prepare buns (10–15 minutes).

Hot Butter Dressing

In a small saucepan or skillet over low heat melt 4 tablespoons unsalted butter with 1 teaspoon olive oil (optional) until butter is fully melted and warm but not browning. Remove from heat and stir in 1/2 teaspoon fresh lemon juice and 1 teaspoon chopped parsley. Keep warm.

Alternatively, for a more browned, nutty flavor, melt butter over medium-low heat until it develops a light golden color and a nutty aroma (30–90 seconds longer). Remove immediately from heat to prevent burning and add lemon and parsley.

Buns & Assembly

Heat a skillet or griddle over medium heat. Butter the cut sides of the 4 top-split buns with 2 tablespoons unsalted butter. Place buns buttered-side down on the skillet and toast until golden brown and crisp, about 1–2 minutes. Press gently with a spatula for even contact. Remove and keep warm.

Optional: Brush the inside of each toasted bun with a little of the warm hot-butter dressing (about 1/2 teaspoon per bun) for extra richness.

Divide the lobster filling into 4 equal portions (about 4 ounces each). Gently heap filling into each toasted bun, slightly mounding in the center.

Drizzle 1/2 to 1 teaspoon of the warm hot-butter dressing over each filled roll. Sprinkle a few extra chives or a pinch of chopped parsley on top. Add optional crushed potato chips or celery leaves for texture if using.

Serve immediately with lemon wedges on the side. Squeeze lemon over lobster just before eating.