Prepare the Lobster:

• If you don’t have pre-cooked lobster meat, bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes, or until they turn bright red and are fully cooked through (you’ll see the meat turning opaque).
• Once the lobsters are cooked, remove them from the pot and let them cool for a few minutes. Then, carefully remove the lobster meat from the shell and chop it into bite-sized pieces. Set the lobster meat aside.

Make the Lobster Salad:

• In a medium bowl, combine the chopped lobster meat, mayonnaise, lemon juice, Dijon mustard (if using), and finely chopped celery (optional). Mix gently until the lobster is evenly coated. Season with salt and freshly ground black pepper to taste.

Prepare the Rolls:

• Melt the butter in a small pan over medium heat. Brush the inside of each roll with the melted butter.
• Heat a skillet or griddle over medium heat and toast the buttered buns on both sides until golden and crispy. This should take about 2-3 minutes per side. Be sure not to over-toast the buns—they should be crisp on the outside but soft inside to hold the lobster salad.

Assemble the Lobster Rolls:

• Once the buns are toasted, spoon the lobster salad generously into each roll. If you like, you can garnish with a sprinkle of chopped fresh parsley and an extra squeeze of lemon juice for freshness.

Serve:

• Serve immediately, either as-is or with a side of potato chips, pickle spears, or a light salad for a refreshing contrast.