If using whole cooked lobster: remove tail, claws and knuckles. Crack shells and extract meat. Pat meat dry with paper towels and cut into large bite-sized chunks (about 1/2–3/4 inch). If using pre-picked meat, check for any shell fragments and gently pat dry.

Mix dressing

In a bowl, combine mayonnaise, fresh lemon juice, finely chopped celery and chives. Season with 3/4 teaspoon fine sea salt (see note on total salt below), 1/4 teaspoon black pepper, and the optional pinch of paprika or cayenne if using. Stir until smooth.

Combine lobster and dressing

Fold the lobster chunks into the dressing gently to coat — do not smash the meat. Taste and adjust seasoning: add remaining salt in 1/4 tsp increments if needed and more lemon if desired. Chill the lobster mixture for 15–30 minutes to let flavors meld, or serve immediately if preferred.

Rolls & Assembly

Toast buns

Heat a skillet or griddle over medium heat. Spread about 3/4 teaspoon of butter on the cut sides of each split-top bun (total butter divided across buns). Add remaining butter to the skillet and melt until foaming. Place buns, cut-side down, in the skillet and toast until golden-brown and crisp, about 1–2 minutes. Press gently with spatula for even contact. Remove and keep warm.

Assemble rolls

Optional: line each toasted bun with a lettuce leaf. Divide the lobster mixture into four equal portions and gently mound into each bun. Garnish with a sprinkle of chopped parsley and an extra grind of black pepper if desired. Serve immediately with lemon wedges on the side for squeezing over the lobster.