Lobster Roll

Instructions

1. Prepare the lobster meat
   If using whole cooked lobsters, remove the meat from the shell and cut into large, bite-sized chunks. Ensure all shell fragments are removed. If using pre-cooked lobster meat, check for any remaining shell pieces and cut into chunks if necessary.
2. Make the lobster mixture
   In a large bowl, gently combine the lobster meat, mayonnaise, lemon juice, diced celery, chives, salt, pepper, and if using, tarragon and Old Bay seasoning. Be careful not to break up the lobster chunks too much. Cover and refrigerate for at least 10 minutes to allow the flavors to meld.
3. Prepare the buns
   Heat a large skillet over medium heat. Butter the outer sides of each split-top bun. Place the buns in the skillet, buttered sides down, and toast until golden brown and crispy, about 2-3 minutes per side. Watch carefully to prevent burning.
4. Assemble the lobster rolls
   Open the toasted buns and divide the chilled lobster mixture evenly among them. The filling should be generous and slightly overflowing. For Connecticut-style rolls, you can drizzle with warm melted butter instead of using mayonnaise in the mixture.
5. Serve
   Serve immediately with lemon wedges on the side, potato chips, coleslaw, or a light salad. For an authentic New England experience, pair with a cold beer or a glass of crisp white wine.