Start by removing the lobster meat from the shell. You can buy pre-cooked lobster meat for convenience, but if you’re feeling adventurous, cooking the lobsters is an option too. Once you’ve got the meat, finely chop it. Aim for bite-sized pieces so they fit perfectly in the rolls.

In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped chives, tarragon, Old Bay seasoning, and smoked paprika. Mix well until fully combined. You’re creating a creamy blend that will elevate your lobster.

Gently fold the lobster meat into the dressing mixture. Use a spatula to ensure everything is evenly coated. Be careful not to break the lobster meat too much; you want to maintain some chunks for texture.

Melt the butter in a small bowl. Using a pastry brush, lightly coat the outside of each roll with melted butter. This adds flavor and helps achieve a nice golden color during heating.

Place the rolls on a baking sheet and toast them in a preheated oven at 375°F (190°C) for about 5-7 minutes or until they’re a light golden brown. This adds a delightful crunch to the outside.

Once the rolls are toasted, it’s time to fill them. Scoop a generous amount of the lobster mixture into each roll. Don’t be shy; you want them heaping!

Garnish the mini lobster rolls with additional tarragon and perhaps a slice of lemon on the side for that extra zest.