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This recipe is best when made with lobster you’ve cooked yourself. Use a very small pinch of cayenne pepper, as it should not make the dressing spicy. New England–style top-loading hot dog buns make for the perfect lobster roll bread because they provide maximum surface on the sides for toasting. If using other buns, butter, salt, and toast the interior of each bun instead of the exterior.
Whisk mayonnaise, celery, lemon juice, chives, ⅛ teaspoon salt, and cayenne together in large bowl. Add lobster and gently toss to combine.
Place 12-inch nonstick skillet over low heat. Butter both sides of hot dog buns and sprinkle lightly with salt. Place buns in skillet, with 1 buttered side down; increase heat to medium-low; and cook until crisp and brown, 2 to 3 minutes. Flip and cook second side until crisp and brown, 2 to 3 minutes longer. Transfer buns to large platter. Line each bun with lettuce leaf. Spoon lobster salad into buns and serve immediately.
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