If using pre-cooked lobster, ensure it's well chilled. Remove any shells and cartilage and pat meat dry with paper towels. Chop lobster into 1–2 cm pieces and place in a medium mixing bowl.

Add the finely diced celery and minced shallot to the lobster. These add crunch and mild onion flavor.

In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, lemon zest (if using), chopped chives, chopped parsley, sea salt, black pepper and celery salt (if using). Taste and adjust seasoning — the mixture should be bright and slightly tangy to complement the lobster.

Fold the dressing gently into the lobster, taking care not to break up the chunks. Chill in the refrigerator for 20–30 minutes to let flavors meld, or assemble immediately if short on time.

Rolls & Finishing

Bring the lobster salad out of the refrigerator about 5 minutes before assembly so it comes closer to room temperature.

Heat a large skillet or griddle over medium heat. Butter the cut sides of each brioche roll generously. Toast the rolls, buttered side down, until golden brown and crisp, about 1–2 minutes per side; press lightly with a spatula for even contact. Remove and keep warm.

Line the bottom of each toasted roll with 1–2 leaves of baby lettuce (this prevents sogginess and adds a fresh crunch). Divide the lobster salad evenly among the four rolls, mounding gently. Garnish with a sprinkle of chopped chives and a light grind of black pepper.

Serve each roll with a lemon wedge on the side for squeezing just before eating.

Fries

Rinse the cut potatoes in cold water until the water runs clear to remove excess starch. Drain and dry thoroughly on clean kitchen towels or paper towels. For extra crispness, toss the dried fries with cornstarch and a pinch of salt to coat lightly.

Heat oil in a deep fryer or large heavy pot to 160°C (320°F). Fry the potatoes in batches for the first blanching fry until they are pale and just tender, about 4–5 minutes. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 190°C (375°F). Fry the blanched potatoes again in batches until golden-brown and crisp, about 2–3 minutes. Drain on paper towels, immediately season with fine sea salt and a little black pepper, and toss gently to coat.

Keep fries warm in a single layer on a tray in a low oven (around 100–120°C / 210–250°F) if not serving immediately.