3 cups cooked lobster meat, chopped into bite-sized chunks
1/4 cup + 2 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
1/2 stalk celery, very thinly sliced
2 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
Freshly ground black pepper
4 split-top rolls or hot dog buns
2 tablespoons butter, room temperature
Set your oven rack to the top third of the oven and preheat the broiler to high.
Dab off any excess moisture from your lobster meat using paper towel. This will help the salad mixture hold together and keep the sandwiches from going soggy.
In a medium bowl, combine the lobster, mayonnaise, lemon juice, celery, chives, and tarragon and season with salt and pepper to taste and set aside.
Butter the inside of each roll and place them onto a baking sheet. Set them under the preheated broiler for one minute or until toasted and golden brown. Allow the buns to cool slightly before filling with the lobster mixture. Finish each lobster roll off with a little more salt and pepper and a scattering of fresh herbs.