In a small bowl combine 1/2 cup mayonnaise, minced garlic, chopped parsley, chopped dill, lemon zest, 1/2 tablespoon lemon juice and 1/2 teaspoon Dijon mustard. Whisk until smooth, then season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or seasoning as desired. Cover and refrigerate while preparing the rest (aioli can be made up to 24 hours ahead).

Lobster Filling

Prepare lobster mixture

Place 1 cup chopped cooked lobster meat in a medium bowl. Add 1/4 cup finely diced celery, 2 tablespoons sliced green onion and 1 tablespoon minced chives. Add 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir gently to combine, keeping chunks intact. Fold in about half of the prepared garlic herb aioli (approximately 2-3 tablespoons) to lightly coat the lobster — add more aioli if you prefer a creamier filling. Taste and adjust seasoning or lemon.

Rolls & Finish

Toast rolls

Heat a large skillet or griddle over medium heat. Spread softened butter evenly on the cut sides of the 4 split-top rolls. Place rolls butter-side down in the skillet and toast until golden brown and crisp, about 1-2 minutes. If using oven, place buttered rolls on a baking sheet and broil briefly, watching closely, until golden.

Assemble rolls

Optionally line the bottom of each toasted roll with a small handful (about 2 tablespoons) of microgreens or bibb lettuce. Spoon the lobster filling evenly among the 4 rolls (about 1/4 cup lobster mixture per roll). Drizzle or dollop additional garlic herb aioli on top to taste (reserve any extra aioli for serving). Serve with a lemon wedge alongside for squeezing over each roll.

Potato Chips (Serve alongside)

Place 4 cups potato chips in a serving bowl or portion onto plates. Sprinkle with a light pinch of sea salt if desired. Serve chips immediately alongside the lobster rolls for crunch.