If using whole cooked lobster, remove meat from tail and claws and chop into 1/2-inch pieces to yield about 1 cup. If using pre-cooked lobster meat, pat dry with paper towel and chop to similar size. Chill in refrigerator while preparing other components.

Mix dressing

In a medium bowl combine 3 tablespoons mayonnaise, 1 tablespoon Greek yogurt (if using), 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon celery salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon hot sauce (optional). Whisk until smooth and slightly glossy. Taste and adjust seasoning: add a pinch more salt or another 1/2 teaspoon lemon juice if needed.

Combine salad

Add chopped lobster, 1/4 cup diced celery, 2 tablespoons sliced green onion and 1 tablespoon snipped chives into the bowl with the dressing. Gently fold with a rubber spatula just until lobster is evenly coated—avoid overmixing to keep chunks intact. If dressing seems too thick, add up to 1 teaspoon extra lemon juice or 1 teaspoon water to loosen. Cover and chill 10–15 minutes for flavors to meld (optional but recommended).

Finish

Before plating, drizzle 1/2 teaspoon extra virgin olive oil over the salad and gently fold once. Taste and adjust seasoning with flaky sea salt or pepper if desired.

Assemble Lettuce Cups

Select 8 intact butter lettuce leaves and pat dry. Arrange them on a serving platter with the cavity facing up.

Spoon about 2 heaping tablespoons of lobster salad into the center of each leaf (approximately 2 tablespoons per leaf will use ~1 cup lobster salad). Be gentle so the leaves don’t tear.

Garnish each cup with a small pinch of microgreens or baby arugula, a sprinkle of flaky sea salt, and an extra snip of chives if desired.

Serve immediately with lemon wedges on the side for squeezing just before eating. If not serving right away, keep lobster salad chilled and assemble within 30 minutes to keep leaves crisp.