2 tablespoons mayonnaise
2 tablespoons minced celery
1 ½ teaspoons lemon juice
1 teaspoon chopped fresh chives
Pinch Kosher salt
Pinch freshly ground black pepper
1 pound lobster meat, cut into 1/2-inch pieces
6 hot 8-inch Martin’s Potato rolls
2 tablespoons unsalted butter, softened
Whisk mayonnaise, celery, lemon juice, chives, salt, and pepper together in large bowl. Add lobster and gently toss to combine. Season with salt and pepper and add more mayonnaise, if desired.
Place 12-inch nonstick skillet over low heat. Spread flat sides of potato rolls with butter. Place rolls in skillet, with 1 buttered side down; increase heat to medium-low; and cook until crisp and brown, 2 to 3 minutes. Flip and cook second side until crisp and brown, 2 to 3 minutes longer. Transfer potato rolls to large platter. Fill with lobster mixture and serve immediately.