Add everything in the, "Lobster Meat Mixture," category except for the lobster in a large bowl and mix well. You will need more mayo than is called for. Tablespoon by tablespoon add more mayonnaise until it reaches the creamy consistency you desire. I usually add 3 additional tablespoons.
De-thaw your lobster tails in water if frozen. Do not steam/boil/cook frozen.
Once thawed, cut the underside of your lobster tails lengthwise and remove meat. Rinse lobster meat and discard anything you deem undesirable.
Fill 1-1/2" of water and 2 tablespoons butter in a pot with a tight fitting lid. Bring to a boil and add lobster meat. Reduce heat to low and simmer/steam lobster meat for 5 to 6 minutes.
Once cooked, place on plate to cool. Chop lobster meat and add to lobster meat mixture and mix. Place in fridge until fully chilled.
Carefully tear 4 lengthwise rolls from the other 8. Then another 4 lengthwise rolls from the 8. This will leave you with 3 long sweet sub rolls each consisting of 4 mini rolls. Note: There are also King's Hawaiian Mini Sub Rolls available now that come in packs of 6 and are pre-split. I've used those in the photo below. You can find these rolls in the deli section of your local supermarket.
Carefully slice lengthwise down the side of your roll [if using the 12 pack] to create an opening for your lobster meat without cutting it completely in half.
You can use these rolls as they are or butter and sear them in a hot pan. If I sear them, I lightly butter the rolls and lightly sprinkle with garlic powder.
Smear a layer of guacamole on one side of your roll. Add shredded lettuce and pile on your lobster meat mixture. Sprinkle liberally with Old Bay Seasoning and a pinch of Celery Salt. Also, add a long, thin dill pickle spear at the top of sandwich and serve with Salt & Vinegar Chips to cut some of the richness.
To reduce the overall carbs, you can use low carb bread and omit the guacamole.
Enjoy!
