1. Make filling: In a bowl combine 1 lb chilled lobster meat, ¼ cup Greek yogurt, 1 Tbsp lemon juice, 2 Tbsp diced celery, 1 Tbsp chopped chives, and salt & pepper. Chill 15 min.

2. Toast buns: Split gluten‑free split‑top buns. Brush insides with melted butter; toast in skillet over medium until lightly golden.

3. Fill & finish: Spoon lobster mix into buns, garnish with extra chives, and serve with lemon wedges.