Combine first 6 ingredients in a medium bowl; cover and chill until serving.
Heat a large nonstick skillet over medium-high heat. Brush buns on all sides with melted butter. Cook 1 to 2 minutes on each side or until browned. Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.
Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends Cloudy Bay Sauvignon Blanc ($22).