Meat from two 1 1/4-pound lobsters, picked and cleaned
2 tablespoons mayonnaise, divided
A generous squeeze of lemon juice
1 teaspoon freshly chopped chives, plus more for garnish
Two top-sliced buns
Add the meat to a bowl, and break it into chewable chunks, then add 1 1/4 tablespoons of mayo, plus lemon juice (be generous!) and chives. Season the mixture with salt and pepper, then refrigerate it for just a few minutes while you toast the buns.
To toast the buns, spread the remaining mayo lightly over the sides of the buns, then toast each side on medium heat until crispy, 2-3 minutes per side; adjust toast times as needed for heat. Remove the buns, then fill each with the lobster meat. Add more chives for garnish, if desired, then serve.