For your Mise en place, grab some celery (for texture, but optional I suppose), garlic, 8 oz of Lobster Meat, Garlic, Chives, 1 lemon, and Fresh Dill.

We are going to finely dice the dill, chives, and celery and use the zest and tablespoon of juice from the lemon. All bright and aromatic flavors here.

For the mayo mixture we need good quality mayo, the chives, dill, celery, lemon, and seafood seasoning. I use my Lemon Bae but feel free to use your favorite. Cajun or creole seasoning works nicely here as well.

After you make the mayo mixture, it’s time to saute the lobster in a garlic butter bath. The lobster is already cooked, but we want to infuse it with some flavor.

Allow the lobster to cool before adding to the mayo mixture, otherwise it will separate.

Start by cooking or steaming fresh lobster until the meat is tender and opaque. Once cooled, remove the meat from the shell and chop it into bite-sized pieces.

In a bowl, gently mix the lobster meat with mayonnaise, a squeeze of lemon juice, chopped celery, salt, and pepper.

Toast the rolls until golden and crispy, then fill them with the lobster mixture.

For an extra touch of indulgence, brush the rolls with melted butter before filling them with the lobster mixture.

Serve your lobster rolls with a side of potato chips, coleslaw, or a crisp green salad for a complete and satisfying meal.