2 lbs. cooked lobster meat, roughly chopped into ½ to ¾-inch chunks
1 small rib celery, finely chopped
¼ cup mayonnaise
1-2 tbsp. snipped fresh chives
Squeeze or two of lemon juice
Kosher salt and freshly ground black pepper
Brioche buns, for serving*
To make the lobster mixture, combine the lobster meat, celery, mayo, chives and lemon juice in a medium bowl. Season lightly with salt and pepper. Mix gently until well combined. Serve on toasted brioche buns (see below).
*To make the buns, I used a single batch of the dough from the perfect burger buns but instead divided it into six equal portions and formed them into flattened cylinders about 6 inches long. Just before baking, I used a sharp knife to make a single shallow slash down the center of each roll lengthwise. I baked them as instructed with the burger buns.
To prep the buns for lobster rolls, heat the oven to 450˚ F. Use a bread knife to remove a V-shaped portion of bread from the center of each bun to make room for more lobster, taking care to leave them intact at the bottom. Brush the insides of the buns with melted butter and toast for a few minutes until lightly browned and slightly crisp.