For best results, thaw lobster meat overnight under refrigeration at 38°F (3.5°C). To speed up the process, the sealed lobster pack may be soaked or run under COLD water, (product temperature should remain 38°F or below).
Important, be sure to drain any excess water from the lobster meat.
Chop the cooked lobster meat into ½-inch pieces and set aside in a large bowl.
Season to taste, open the spice packet and toss with meat in a bowl until spice is evenly distributed or desired seasoning is achieved.
Melt one lobster butter puck in a large skillet over medium-high heat and toast both sides of the buns (or, if preferred, without butter in a toaster) for 1-2 minutes, then set aside.
Melt remaining lobster butter in the same large skillet on low heat, and add lobster meat. Heat for 2-3 minutes, warming lobster meat only (do not re-cook meat).
Add lobster meat to your butter-toasted roll, drizzling any remaining butter from the pan on top of the lobster roll, and enjoy!