Heat 3 Tbsp. (45 mL) Becel in large skillet over medium-high heat. Add lobster and cook, stirring occasionally, 2 to 3 minutes, until just heated through. Stir in lemon juice. Remove from skillet and keep warm.
Meanwhile, heat remaining 2 Tbsp. (30 mL) Becel in same skillet until melted and beginning to sizzle. Arrange rolls in skillet on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat 2 minutes on each side, until golden.
Divide lobster mixture evenly among rolls. Serve with lemon wedges.