Separate the KING'S HAWAIIAN Slider Buns and brush the inside with melted butter. Top and bottom pieces. Toast the rolls on a griddle until golden brown, flip and slightly toast the outside of the rolls.
Combine diced tomatoes, celery, mayonnaise and sriracha in a mixing bowl. Season with salt, fresh cracked black pepper and the juice and zest from ½ a lemon. Mix well to fully incorporate. Season to taste with salt and pepper. Place in the refrigerator to chill.
Mix the tempura batter per packet instructions and season with Old Bay. Add more if need depending on batch size of the store bought tempura batter.
Pre-heat deep fryer to 350ºF.
Pat the lobster dry with paper towels. Place the lobster in the tempura batter and allow to sit for about 30 seconds to 1 minute.
Remove the lobster one piece at a time while allowing the excess batter to drip off then working in batches fry until golden brown - approx. 3 minutes.
While the lobster is frying, place the cabbage in a mixing bowl and add the extra virgin olive oil, salt, fresh ground black pepper and the juice from ½ a lemon. Mix well to incorporate evenly.
Place 2 tbls of cabbage on each bun making a bed on each bun to hold the lobster in place.
Remove the lobster from the fryer and allow the excess oil to drain completely. Toss the lobster in the mayonnaise mixture and sprinkle with chopped chives. Place the top bun on and secure in place with a bamboo skewer.