1. Start by gently chopping your cooked lobster meat into bite-sized pieces. I find it easiest to use my hands for this—less chance of over-mixing and turning it mushy.
2. In a medium bowl, combine the mayonnaise, lemon juice, chopped chives, and Dijon mustard (if using). Stir well to create a creamy, tangy dressing.
3. Add the lobster meat to the bowl and gently fold it into the dressing until everything is evenly coated. Season with salt and freshly ground black pepper to taste. Remember, lobster has natural sweetness, so you don’t want to overpower it.
4. Heat a skillet over medium heat. Spread softened butter on the inside of each bun. Toast the buns, buttered side down, for about 2-3 minutes or until golden brown and crisp. This step always reminds me of my mom’s magic—how she could transform simple bread with just a little butter and heat.
5. Optional but recommended: add a layer of shredded lettuce or arugula to the bottom half of each toasted bun. This adds a refreshing crunch and keeps the bread from getting soggy.
6. Spoon generous amounts of the lobster mixture on top of the lettuce, dividing it evenly among the buns.
7. Serve immediately while the buns are warm and the lobster is fresh. I like to plate these with a simple side salad or some kettle-cooked chips for that classic New England feel.

One tip I’ve learned from years of home cooking is to keep the lobster mixture chilled until just before serving. It keeps the flavors bright and the texture perfect, especially if you’re making these ahead for a picnic or family gathering.