If using whole cooked lobster, remove meat from tail and claws and roughly chop into 1/2- to 3/4-inch pieces. Pat dry with paper towel to remove excess moisture. Measure 1 cup chopped lobster.

In a medium bowl combine 1/4 cup mayonnaise, 2 tablespoons finely minced celery, 1 tablespoon fresh lemon juice, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1 tablespoon snipped chives, and 1/2 teaspoon Dijon mustard (if using). Stir until uniform.

Gently fold the chopped lobster into the mayonnaise mixture until coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Cover and refrigerate for at least 15 minutes to let flavors meld (can hold up to 2 hours).

Rolls & Assembly

Heat a large skillet or griddle over medium heat. Spread 1/2 tablespoon softened butter on the cut sides of each brioche roll (or brush with melted butter).

Place rolls, buttered side down, on the skillet and toast until golden brown, about 1–2 minutes. Press gently with a spatula for even contact. Remove and keep warm.

Line each toasted roll with one leaf of green leaf lettuce. Divide the lobster salad evenly among the 4 rolls (about 1/4 cup per roll), mounding gently. Optionally brush the top of lobster with a teaspoon of extra mayonnaise or a little melted butter for sheen and richness. Serve immediately with lemon wedges.

French Fries

If frying: heat oil in a heavy-bottomed pot to 325°F (160°C). Blanch cut potatoes in batches for 3–4 minutes until soft but not brown. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, 2–3 minutes. Drain on paper towels, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper while hot. If shallow-frying: heat 1/2 cup oil in skillet over medium-high, cook in batches turning until golden and cooked through, then season.

Coleslaw

In a bowl whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.

Add 2 cups finely shredded green cabbage and 1/2 cup grated carrot. Toss to coat evenly. Refrigerate for at least 10 minutes before serving to let flavors marry.

To Serve

Plate each lobster roll with a portion of fries and a scoop of coleslaw. Garnish with a lemon wedge. Serve immediately so rolls remain warm and fries crisp.