4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
1/2 cup mayonnaise
3 tablespoons freshly squeezed lemon juice
2 inner celery stalks and leaves, finely chopped
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
4 rolls, split and lightly toasted
Melted butter, for brushing
Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.
Cook’s Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.
Brush cut sides of the rolls with melted butter and fill with the lobster salad.