1. Spread outside of rolls with 1 tablespoon of the butter. Toast buns in a large non-stick skillet on medium-low heat until golden brown, about 3 minutes per side. Set aside.
2. Melt remaining 2 tablespoons butter in the same skillet on medium heat. Add shallot to pan; cook and stir for 3 minutes or until softened. Add cooked lobster meat; heat, stirring gently, about 2 minutes or just until lobster is warmed through. Stir in parsley.
3. Divide lobster meat among toasted buns. Drizzle with any remaining butter from pan. Serve with lemon wedges.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
