If using whole cooked lobster, remove meat from tail and claws. Pat dry with paper towels and chop into 3/4-inch pieces. Measure 12 oz. If using pre-picked cooked meat, roughly chop any large pieces so the filling has bite-sized chunks.

In a medium bowl combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and 2 tablespoons finely diced celery. Whisk until smooth and homogenous.

Add the chopped lobster meat, 2 tablespoons melted butter, and 2 teaspoons finely sliced chives to the bowl. Gently fold with a rubber spatula until lobster is coated. Take care not to break up the meat.

Season the mixture with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add up to 1/4 teaspoon celery salt if desired for a hint of savory-salty flavor. Refrigerate the filling, covered, for 15–30 minutes to let flavors meld. Bring back to near-chilled temperature before assembling (do not serve warm).

Buns & Assembly

Butter and toast buns: spread about 1 tablespoon softened butter inside each split-top bun and also a light amount on the outside surfaces. Heat a large skillet or griddle over medium heat until hot. Place buns cut-side down and toast 1–2 minutes until golden and crisp. Flip briefly if you buttered the outside and want both sides toasted. Remove from heat.

Optional lettuce: line the bottom of each toasted bun with a small lettuce leaf if using—this creates a barrier so the bun doesn't get soggy and adds crunch.

Portion lobster filling: divide the chilled lobster mixture into four equal portions (about 3 oz each). Using a spoon, pile the filling into each toasted bun so the lobster sits slightly above the rim.

Finish and serve: sprinkle a light pinch of extra chives or the optional parsley over each roll and add a very light dusting of celery salt if desired. Serve immediately with lemon wedges on the side for squeezing. Lobster rolls are best eaten right away while buns are crisp.