Ingreadient :

• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh chervil or tarragon
• Kosher salt and freshly ground black pepper
• 1/4 cup minced celery
• 1 pound cooked, shucked, and chopped lobster meat (from knuckles and 6 pincer claws from Steamed Lobster and Corn for a Crowd or 3 [1 1/2-pound] whole lobsters)
• 6 top-split (New England–style) hot dog buns, separated
• 2 tablespoons salted butter, softened
• 1 tablespoon chopped fresh chives, plus more for garnish
• 6 butter lettuce leaves
• 6 cooked and shucked lobster pincer claws (optional)

Direction :

1. Whisk together mayonnaise, lemon juice, and chervil, and season lightly with salt and pepper. Stir in celery, and fold in chopped lobster meat. Cover and chill up to 4 hours.
2. Heat a large skillet over medium. Butter sides of buns, and toast in skillet until golden and heated through, about 2 minutes per side.
3. Fold chives into lobster salad. Place a lettuce leaf inside each bun, and divide lobster salad evenly among buns. Sprinkle with chives. Top each with 1 pincer claw, if desired. Serve immediately.