1. Melt the butter into a non-stick skillet over medium heat until golden brown. Once the brown butter starts to smell nutty and has turned dark in colour its ready. Remove the skillet from the heat and set aside.

2. Once you have your lobster out of the shell and ready to dress, pour the browned butter into a small bowl leaving enough butter a side to brush the inside of the brioche buns. Gently toss the lobster in the butter. (We just want to lightly dress the lobster in butter since we will be adding mayo as well). Next add the mayo, fresh lemon juice, green onions, celery, salt & pepper, paprika, and old bay.  and salt.

3. Mix everything together and chill in the refrigerator for at least 5 minutes. (I personally prefer the taste of chilled lobster salad but we’ll leave this up to you)

4. Brush the brioche buns with the leftover brown butter, spoon lobster meat into the buns.

5. Garnish with old bay seasoning and extra green onions.

(IF you prefer to eat these without mayo, serve the lobster rolls warm, you can quickly toss the lobster meat in the warm brown butter for about 3 minutes. Add the lobster to a bowl with the other ingredients and drizzle warm brown butter overtop when ready to serve)