How to make it
Add the lobster, 2 Tbsp. of melted butter, and Lee Kum Kee Sriracha Mayo to a bowl. Mix until combined.
Split the French rolls open ¾ of the way. Brush the remaining melted butter onto the insides of the rolls. Heat a pan over medium heat. Place the rolls cut side down onto the pan to toast the inside. Remove the rolls from the pan when they are golden and toasted.
Add a romaine lettuce leaf to each roll and fill with the lobster meat.
Garnish with chopped green onion and serve with lemon wedges. Enjoy!