The key to this dish lies in selecting the right ingredients—fresh lobster meat is obviously the star, but equally important is the quality of the bun and the simplicity of the dressing. When I first started making lobster rolls, I learned that buying fresh, sustainably sourced lobster makes all the difference, and buttering your buns generously before toasting gives them that irresistible crunch. If fresh lobster isn’t an option, cooked, thawed lobster tails work beautifully too.

• 1 pound cooked lobster meat, chopped into bite-sized pieces
• 2 tablespoons mayonnaise (use quality, like Duke’s or homemade)
• 1 teaspoon fresh lemon juice
• 1 tablespoon finely chopped chives or celery (optional for crunch)
• Salt and freshly ground black pepper, to taste
• 4 split-top hot dog buns or brioche rolls
• 4 tablespoons unsalted butter, softened for toasting

If you prefer a lighter version, swapping mayonnaise for Greek yogurt works well, although you’ll lose a bit of that rich creaminess. For an herby twist, a touch of dill or tarragon stirred into the lobster salad adds fresh complexity.