Cold lobster salad, buttery griddled bun, zero fuss. This is the Maine style — no hot butter bath, no fancy add-ins. 🌊 🧈 INGREDIENTS (makes 4 rolls) 🦞 1 lb cooked Maine lobster meat (about three 1½-lb lobsters), chilled 🥄 ¼ cup mayonnaise (start with 3 tbsp, add as needed) 🥬 2 celery stalks, finely chopped (~½ cup) 🌿 2 tbsp fresh chives, chopped (optional) 🍋 1 tbsp fresh lemon juice 🧂 ¼ tsp kosher salt + freshly ground black pepper 🥖 4 New England split-top hot dog buns 🧈 2 tbsp unsalted butter, softened 🍋 Lemon wedges, for serving 👩🍳 INSTRUCTIONS 1) 🔪 Pat the lobster dry and cut into big ¾-inch chunks. Keep the claw meat whole — that's the money shot. 📸 2) 🥣 Whisk mayo, celery, chives, lemon juice, and salt in a bowl. Gently fold in the lobster. It should be lightly coated, never drowning. 💧 3) 😋 Taste and adjust — more lemon for brightness, salt and pepper to finish. 4) ❄️ Cover and chill at least 30 minutes (up to 6 hours). Cold salad + warm bun is the whole point. 5) 🔥 Butter the flat sides of the buns. Griddle over medium heat ~3 min per side until deep golden. 🍞 6) 🦞 Pile the lobster into each bun and serve with lemon wedges. 🍋 💡 TIPS 🍲 Steam your lobsters instead of boiling — more tender, harder to overcook. 🚫 Don't over-mayo. Maine style lets the lobster do the talking. 🍟 Serve with chips, pickles, or coleslaw. 🥒 Who's making these this weekend? 🙋