Prepare the Lobster Meat: If you haven't already, chop your chilled, cooked lobster meat into bite-sized chunks, about 2cm each. Place it in a medium-sized mixing bowl.

Make the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, finely diced celery, chopped chives, fresh lemon juice, salt, and pepper until well combined.

Combine Gently: Pour the dressing over the lobster meat. Using a rubber spatula, gently fold everything together until the lobster is just coated. I find that a gentle touch here is crucial to avoid breaking up the meat. Have a taste and adjust the seasoning if you feel it needs a little more salt or lemon.

Chill the Salad: Cover the bowl and place the lobster salad in the refrigerator for at least 10 minutes to allow the flavours to meld together. You can do this up to an hour in advance.

Toast the Buns: While the salad is chilling, prepare your rolls. Using a pastry brush, lightly coat the outside surfaces of the brioche buns with the melted butter.

Get Sizzling: Heat a large frying pan or skillet over a medium heat. Place the buttered buns in the pan, cut-side down first if they are split all the way, or on their buttered sides. Toast for 1-2 minutes per side, until they are a beautiful golden-brown and slightly crisp. Watch them carefully as they can burn quickly.

Assemble Your Lobster Rolls: If you're using lettuce, place a leaf inside each warm, toasted bun. Generously fill each bun with the chilled lobster salad.

Serve Immediately: Garnish with an extra sprinkle of chives or a dash of paprika, and serve straight away while the buns are still warm for that wonderful hot-and-cold contrast.