If using whole cooked lobster, remove meat from tail, claws and knuckles, then chop into bite-sized chunks to measure 1 cup. Pat lightly with paper towel to remove excess moisture. If using pre-picked lobster, roughly chop large pieces so bites fit comfortably in a bun.

Make dressing

In a medium bowl combine 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1 tablespoon finely minced celery. Whisk until smooth.

Season filling

Fold the lobster meat into the mayonnaise mixture gently to avoid breaking chunks. Add 1 tablespoon finely chopped chives, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and an optional 1/8 teaspoon smoked paprika. Taste and adjust salt, pepper, or lemon juice if needed. Chill the mixture 10–15 minutes if time allows to meld flavors.

Buns & Assembly

Toast buns

Heat a large skillet or griddle over medium heat. Spread about 3 tablespoons room-temperature unsalted butter evenly across the cut sides of the 4 split-top buns (about 3/4 tablespoon per bun). Place buns butter-side down in the skillet and toast until golden brown and crisp, about 1–2 minutes. Reduce heat if browning too quickly.

Dress buns and fill

Optionally spread a very thin layer (smear) of extra mayonnaise on the bottom of each toasted bun. Gently mound the lobster filling into each bun, distributing roughly 1/4 cup of lobster per roll so each gets an even share of meat and dressing.

Finish and serve

Garnish with a squeeze of fresh lemon over each roll and sprinkle with the optional chopped parsley or extra chives. Serve immediately with lemon wedges on the side.