Steam the Lobster. Fill a large pot with 1 inch of water. Salt generously. Bring to a boil. Add the lobsters, cover, and cook until bright red, 10–11 minutes. Transfer lobsters to a rimmed baking sheet and allow to cool.

Crack Lobsters and Pick the Meat. Remove the meat from tail and claws. Chop meat into bite-size pieces.

Make the Filling. Place lobster meat in a medium bowl. Add about two tablespoons of mayonnaise and about one tablespoon freshly squeezed lemon juice. Stir gently. Taste. Add more mayonnaise and lemon juice, if needed.

Toast the Buns. Spread flat sides of the buns with butter. Heat a nonstick griddle over medium heat. Place buns, butter side down, onto hot griddle. Toast until golden brown, about 2 minutes per side. Remove from the pan and allow the buns to cool slightly.

Fill the Rolls. Fill each toasted bun generously with the lobster mixture. Serve immediately.