If using packaged lobster, remove from packaging and place in a strainer to allow access water to drain from the meat. If using fresh lobster (which is always preferred) boil and clean, portioning tail into bite sized chunks. Make sure to leave the beautiful claw meat as intact as possible.
Chop green onions at the point where the white bulb meets the green stalks making sure you trim the thread like tendrils at the base of the onion. These two sections will be charred separately as to maximize tenderness and flavour.
In a heavy set sauté pan (cast iron works best) add 1 tsp canola oil and heat over medium high or until slight smoke trails emerge from the pan. Toss all the white ends with a slight amount of oil and salt. Add to the pan, constantly rotating to insure an even colouring on all sides about 3-4 min. When soft, remove from pan. Next add the green stalks and repeat the process about 2-3 min. Once cooked, mince and set aside.
In a large bowl, add lobster meat, charred green onions, lemon juice and zest, black sesame seeds and enough mayo to completely coat all of the lobster meat. Season with salt and pepper.
In a large pan, melt butter and add buns toasting until golden brown.
Chop lettuce into thin strips. Place in the bottom of the toasted roll. Add lobster mix and garnish with finely chopped raw green onion and black sesame seeds. Add a few slices of pickles and you're good to go!
