Prepare the Lobster Salad: In a medium mixing bowl, whisk together the mayonnaise, fresh lemon juice, lemon zest, finely diced celery, chopped chives or dill, salt, black pepper, and the optional cayenne pepper.

Combine Gently: Add the chilled, chopped lobster meat to the bowl with the dressing. Using a rubber spatula, gently fold everything together until the lobster is just coated. Be careful not to overmix, as this can break up the delicate meat.

Chill the Filling: Cover the bowl and place it in the refrigerator for at least 15 minutes (or up to 2 hours) to allow the flavours to meld. This step is crucial for the best taste. I find that this brief chill really deepens the flavour.

Prepare the Buns: While the lobster salad is chilling, prepare your brioche buns. Using a pastry brush, generously brush the melted butter on the outside flat sides of each bun.

Toast to Golden Perfection: Heat a large non-stick frying pan or skillet over a medium heat. Place the buttered buns, butter-side down, in the pan. Toast for 1-2 minutes per side, until they are a beautiful golden brown and feel slightly crisp to the touch. Keep a close eye on them as brioche can burn quickly due to its sugar content.

Assemble Your Rolls: Carefully open the warm, toasted buns. Divide the chilled lobster salad evenly among the four buns, piling it high.

Garnish and Serve Immediately: Garnish with a sprinkle of extra fresh chives and serve immediately with a lemon wedge on the side for squeezing over. The contrast between the warm, crisp bun and the cool, creamy filling is what makes this so special.