If using pre-cooked lobster: ensure meat is chilled and any bits of shell removed. Pat lobster meat dry with paper towels and cut into 1/2- to 3/4-inch pieces. Place in a medium bowl.

Prepare vegetables and herbs

Finely dice celery and red bell pepper. Thinly slice green onion whites and light greens. Finely chop chives and tarragon or parsley. Add all prepared vegetables and herbs to the bowl with the lobster.

Make dressing

In a separate small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, celery seed (if using), sea salt, and freshly ground black pepper until smooth and emulsified. Taste and adjust seasoning — add up to 1/2 tsp more salt or 1/2 tbsp more lemon juice if desired.

Combine

Pour the dressing over the lobster and vegetables. Gently fold with a rubber spatula until everything is evenly coated, taking care not to break up the lobster pieces. Cover and refrigerate for at least 30 minutes to meld flavors (1 hour preferred).

Final seasoning

After chilling, taste again and adjust seasoning with a pinch more salt, pepper, or lemon juice. If the mixture seems dry, add 1–2 tablespoons more mayonnaise.

To Serve

Prepare rolls or lettuce

If serving on rolls: split rolls and lightly butter cut sides. Heat a skillet over medium heat and toast rolls butter-side down until golden, about 1–2 minutes. If using lettuce leaves, wash and dry leaves and arrange on serving plates.

Dress the bottom (optional)

If desired, spread a thin layer (about 1 tsp) of mayonnaise or softened butter on the inside of toasted rolls to prevent sogginess.

Assemble

Divide lobster salad into 6 equal portions (about 1/3 cup to 1/2 cup per serving depending on appetite). Pile generous amounts into toasted rolls or onto lettuce leaves. Garnish with extra snipped chives, microgreens, and serve with lemon wedges.

Serve

Serve chilled or slightly cool immediately. Leftover lobster salad can be stored in an airtight container in the refrigerator for up to 2 days.