Best Lobster Rolls Butter Mayo

Rinse the lobster meat and pick through for any loose shells. Drain thoroughly to avoid watery mayo sauce. Chop or tear into large chunks and set aside.

In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt, and freshly ground black pepper. Taste the mixture for seasoning.

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the lobster meat and cook, stirring for 2 minutes, until warmed through and coated in butter.

Using a slotted spoon, transfer the lobster meat into the mayonnaise mixture and toss to coat. Discard the butter and juices released from the lobster.

Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium heat. Toast the cut sides of the buns for about 2 minutes on each side until golden and crisp.

Divide the lobster mixture equally among the toasted buns. Garnish with additional chives if desired. Serve with potato chips or your preferred side.