4 cups cooked lobster meat, roughly chopped
1 Tablespoon fresh lemon juice
¼ cup chopped celery
¼ cup chopped scallions
½ teaspoon salt
4 Tablespoons (½ stick) unsalted butter
3 garlic cloves, minced
4 split-top buns (See Kelly's Notes)
In a small bowl, combine the cooked lobster, lemon juice, celery, scallions, salt and a few grinds of fresh black pepper, tossing until well combined. Set aside.
Melt the butter and minced garlic in a small saucepan over low heat.
Brush the exteriors of the buns with the garlic butter and toast in a saucepan over medium-low heat on both sides until golden brown. (See Kelly's Notes.)
Divide the lobster mixture into the toasted buns and serve immediately.
Split-top buns may be hard to find, so regular hot dog buns will do in a pinch. I found both regular and whole wheat split-top buns at my local Trader Joe's.
You can also grill the buns over a low flame to add a smoky char.