Food styling/Sheryl Julian; Wendy Maeda/Globe staff

Serves 4

To make these in advance, set the filled sandwiches on a platter, cover with paper towels, wrap the platter in plastic wrap, and refrigerate. Let them sit at room temperature for 15 minutes before serving.

1 pound cooked lobster meat, cut into ¼-inch pieces
2 stalks celery, finely chopped
½ cup mayonnaise
Squeeze of lemon juice
Salt and pepper, to taste
8 soft, eggy slider rolls, dinner rolls, or brioche buns
Extra mayonnaise (for the rolls)
4 leaves red or green leaf
lettuce, cut up
2 tomatoes, thinly sliced

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1. In a bowl, combine the lobster, celery, mayonnaise, lemon juice, salt, and pepper. Stir well.

2. Cut the rolls in half. Spread the cut sides with mayonnaise. On the bottom halves, divide the lobster salad and top with lettuce and
tomato. Cover with the top halves. Sheryl Julian