# What You’ll Need:
→ Lobster
01 - 1 lb cooked lobster meat from claw, knuckle, and tail, chopped into bite-sized pieces
→ Dressing
02 - 2-3 tbsp mayonnaise or 2 tbsp melted unsalted butter for Connecticut style
03 - 1 tbsp freshly squeezed lemon juice
04 - 1 tbsp finely chopped celery
05 - 1 tbsp finely chopped chives or scallions
06 - Salt and freshly ground black pepper to taste
→ Rolls
07 - 4 split-top brioche rolls or New England-style hot dog buns
08 - 2 tbsp unsalted butter, softened for toasting
→ To Serve
09 - Lemon wedges
10 - Chopped fresh parsley
# How to Make It:
01 - In a medium bowl, gently combine the lobster meat with mayonnaise or melted butter, lemon juice, celery, and chives. Season with salt and pepper to taste, being careful not to break up the lobster pieces.
02 - Heat a skillet over medium heat. Spread softened butter on the cut sides of each brioche roll. Toast in the skillet until golden brown on both sides, approximately 1-2 minutes per side.
03 - Open each toasted roll and generously fill with the prepared lobster mixture, mounding it slightly above the roll's edges.
04 - Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.
