In a mixing bowl, combine Kewpie mayo, lemon juice and white wine vinegar, slowly pouring in the olive oil while whisking continuously.
Add in the gherkin relish, snow peas, dill and chopped lobster. Mix thoroughly.
Season to taste.
To fill the buns, slice an opening in the middle large enough to fit the lobster mixture. Be careful to not slice the bun all the way through.
Place two spoonfuls (or more) of the lobster and mayo mix into the buns.
Serve with potato crisps (chips).