If using whole cooked lobster, remove meat from tail and knuckles and chop coarsely into roughly 1/2-inch pieces. If using pre-cooked packaged lobster, pat it dry with paper towel and chop to similar size. Place lobster in a medium bowl.

Add the finely diced celery, red bell pepper, sliced green onion, and snipped chives to the bowl with the lobster. Toss gently to combine so the vegetables are evenly distributed but lobster pieces remain intact.

In a small bowl, whisk together mayonnaise, Greek yogurt (or creme fraiche), lemon juice, Dijon mustard, hot sauce (if using), and minced tarragon until smooth and emulsified. Taste and adjust lemon, mustard, or hot sauce for brightness and balance.

Pour the dressing over the lobster-vegetable mixture. Gently fold with a rubber spatula until just coated. Be careful not to overmix — you want distinct lobster pieces. Season with kosher salt and freshly ground black pepper, then taste and adjust seasoning as needed.

Cover the lobster salad and refrigerate for 20–30 minutes to let flavors meld. If short on time, you can use immediately, but chilling improves texture and flavor.

Assembly & Garnish

While the salad chills, prepare the lettuce cups: separate leaves, rinse under cold water, and spin or pat dry thoroughly. Select the most intact cupped leaves for serving.

Spoon about 2 tablespoons (roughly 1/4 cup) of lobster salad into the center of each lettuce leaf. For larger leaves you can use up to 1/3 cup. Gently shape the filling so it sits neatly in the cup.

Finish each lettuce cup with a small sprinkle of sea salt flakes and a grind of black pepper. Top with a microgreen or a tiny dill sprig for color and aroma.

Arrange the lettuce cups on a platter, garnish with lemon wedges on the side, and serve chilled. Squeeze a little lemon over each cup before eating for extra brightness.