Ingredients

• 1 lbs cooked lobster meat (Keep 4 pieces of meat from the claws intact for garnish)
• ¼ cup finely minced celery
• ¼ cup best quality mayonnaise (I prefer Duke's Mayo)
• 5 teaspoon of soft and salted butter
• ½ teaspoon fresh lemon juice (I tend to directly squeeze a few drops on the lobster)
• 4 quality New England split-top rolls
• Sea Salt (if necessary) to taste
• Black Pepper to taste
• Optional:Finely minced chives
• Paprika to garnish

Instructions

1. In a medium bowl, lightly combine the lobster, celery, mayonnaise, and lemon juice. Taste first, seasoning with salt only if necessary and lightly with pepper. Chill until ready to use, but no more than 8 hours in advance.

2. When ready to serve, place a griddle or a large non-stick skillet over medium-low heat. Spread both sides of the rolls with the butter and cook each side until golden brown, about 1 to 2 minutes per side (check your first roll, I found the bakery rolls browned faster, and it only took slightly more than a minute per side).

3. Fill and mound each roll with the lobster mixture—they will be quite full. Garnish the top of each with a piece of claw meat, or place a little dollop of mayonnaise on top of each roll and sprinkle it with a smidge of paprika.

4. Serve immediately and enjoy!