Lobster Rolls from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John

Ingredients

• 2 to 3 cups (270 to 405 g) chopped, cooked lobster meat
• ⅓ cup (75 ml) mayonnaise
• ½ cup (50 g) finely diced celery
• Fresh lemon juice, to taste
• 1 tablespoon finely chopped mixed fresh herbs, such as tarragon, and/or chives
• Fine sea salt and freshly ground pepper
• 4 split-top buns or other buns
• 3 tablespoons unsalted butter, at room temperature
• Shredded ceberg lettuce (optional)