If your lobster is chilled, bring the picked lobster meat to room temperature for 10–15 minutes. Pat the meat dry with paper towels and coarsely chop into roughly 1-inch pieces so you retain texture in the roll.

Sweat shallot & garlic

In a medium skillet over medium-low heat, melt 2 tablespoons of the butter. Add the minced shallot and cook gently for 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook for 30–45 seconds until fragrant.

Finish lobster

Increase the heat to medium. Add the chopped lobster meat to the skillet and toss to coat in the butter and aromatics. Cook for 1–2 minutes, stirring gently, just to warm the lobster through (do not overcook). Remove from heat and stir in the remaining 2 tablespoons butter until melted. Add lemon juice, chives, salt, black pepper, and smoked paprika (if using). Taste and adjust seasoning.

Keep warm

Cover the skillet or transfer the warm lobster to a bowl and keep it warm while you toast the rolls so the butter remains glossy and the lobster stays warm for assembly.

Rolls & Assembly

Toast rolls

Heat a clean skillet or griddle over medium. Butter the cut inner faces of each split-top roll with the reserved 4 tablespoons of butter. Place the rolls butter-side down in the skillet and toast until golden brown and crisp, 1–2 minutes. Press lightly with a spatula for even contact. Remove and keep warm.

Assemble rolls

Open each toasted roll and divide the warm lobster mixture evenly among the 4 rolls (about 4 ounces lobster per roll). Spoon any remaining buttery pan juices over the lobster in each roll for extra flavor.

Garnish & serve

Sprinkle extra chives or chopped parsley over the lobster, add a grind of black pepper if desired, and serve immediately with lemon wedges on the side for squeezing.