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Toast rolls in skillet, cut side down, until lightly golden, about 1 minute. Transfer rolls to a work surface. Spoon about 3 tablespoons of lobster salad on the bottom half of each roll.

Spoon the bun batter into the bun cases, no need to smooth out the edges this will happen naturally during the baking process. Bake for 11 minutes until golden brown on top.

The spoon even has a history of being hybridized, like the legendary runcible spoon, although such experiments can make setting the table even trickier. A spoon is a spoon, and perhaps that is enough.

Spoon the mixture between the 12 bun cases. Sprinkle the top of each bun with a little of the brown sugar. Ask an adult to help you put the tray into the oven. Bake the buns for 25 minutes.

Spoon the lobster filling into the rolls, garnish with the chives and serve. Make Ahead . The lobster salad can be refrigerated for up to 2 days.

Directions For the buns: In a large measuring cup, combine 1.5 cups of water, 2 tablespoons of oil, and sugar. In the bowl of a stand mixer with hook attachment, combine flour, 2 teaspoons kosher ...