Make garlic confit. Add a cup of olive oil and the peeled cloves from a head of garlic to a small heavy saucepan. Let it simmer for 15 to 20 minutes on medium heat.
Start the aioli. With a spoon, crush your garlic in a bowl, and mix in a quarter cup of Dijon mustard, a cup and a half of mayonnaise, and salt and pepper to taste.
Make the lobster filling. Cut four to five pounds of cooked lobster meat into small pieces and place them in a bowl. Mix in a couple spoonfuls of aioli, a tablespoon of finely chopped tarragon, a tablespoon of finely chopped parsley, a cup of finely diced celery, half a cup of sliced scallions, and some Old Bay seasoning, salt, and pepper.
Grill your rolls. Warm the grill pan on your stove and grease it with olive oil. Place the rolls face down on the pan. Prepare to butter your rolls by melting three tablespoons of butter in a small saucepan.
Butter the rolls with the melted butter. Add lobster salad to the rolls and serve!
Recipe by Chef Marc Murphy of Ditch Plains
Recipe from www.howcast.com