Barefoot Contessa (en-US)

1 pound cooked lobster meat, medium-diced
1 cup (small-diced) celery (3 ribs)
3/4 cup good mayonnaise, such as Hellmann's or Best
2 1/2 tablespoons freshly squeezed lemon juice, divided
Kosher salt and freshly ground black pepper
3 ripe avocados, halved, pitted, and peeled
6 potato rolls, lightly toasted

Combine the lobster, celery, mayonnaise, 1 tablespoon of the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl and set aside.

Combine the avocados in another bowl with the remaining 1 1/2 tablespoons of lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and coarsely mash together with a fork.

Place the bottom halves of the rolls on a board and spread with the avocado mixture. Arrange the lobster mixture on top. Replace the roll tops and serve at room temperature.

Lobster & Avocado Sandwiches