Some people will fight for days that Connecticut-style lobster rolls are better than the traditional Maine-style. And while we are equal opportunity lobster roll eaters, we are particularly proud of this version.
2 tablespoon Chives or scallion greens, finely sliced
Salt, to taste
Pepper, to taste
Remove the lobster meat from the shells and roughly chop.
Melt 1 tablespoon of butter in a heavy bottomed 12-inch skillet over medium-low heat. Swirl to coat pan. Add three buns with cut side down. Cook, pressing on buns gently until lightly golden brown. Remove from pan, add 1 tablespoon of butter, and repeat with second batch of buns.
Melt remaining butter in skillet over medium heat. As soon as butter is melted, add lobster meat. Stir softly, but constantly to make sure the lobster is covered with butter, until lobster is warmed through, about 3 minutes.
Add lemon juice. If using scallion greens or chives, add them now and continue to cook until lobster is cooked through, about 1 minute longer. Season to taste with salt and pepper.
Divide lobster filling evenly between buns. Spoon excess juices over each roll. Serve immediately.