If you are using lobsters or lobster tails, snap off the claws. Cut the bodies in half lengthwise through the head. Remove and discard the green intestinal vein.
You can either crack the shells of the tails or use a hammer to break them.
In a medium bowl, immerse the lobster in a mixture of water and lemon juice. While the lobster is soaking, chop the claws and chop the meat. Set aside.
In a bowl, add the diced celery and parsley, chopped lobster meat and mayonnaise, salt and pepper, and mix well with a wooden spoon.
Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.
Preheat a grill, grill pan, or large cast-iron skillet to high heat. Toast each roll by wrapping it in foil and placing it on the grill, grill pan, or skillet.
Brush the rolls with melted butter and fill each bun with the lobster meat mixture.
Serving Suggestions: Serve immediately, garnished with additional chives if desired. You may served with potato chips and a wedge of lemon.