In a medium bowl, combine the chopped lobster meat, mayonnaise, lemon juice, celery, and chives. If desired, stir in a touch of Dijon mustard. Gently fold the ingredients to avoid breaking up the lobster. Season with salt and pepper to taste. Cover and refrigerate for 30 minutes to let the flavours meld.

Preheat a large skillet over medium heat. While it heats, lightly butter the outer sides of each bun. Toast them in the skillet for 1 to 2 minutes on each side until golden brown. This adds a warm contrast to the cool filling and prevents sogginess.

If using lettuce, line the inside of each toasted bun with a single leaf. This adds a crisp texture and helps cradle the filling, keeping the bread from softening too quickly.

Spoon the chilled lobster mixture generously into each bun, dividing it evenly among the four. Avoid pressing the filling too tightly so it retains its light, chunky texture.

For a more traditional touch, serve the rolls chilled. Alternatively, let them sit at room temperature for 10 minutes if you prefer a slightly warmer bite. Do not reheat the filling, as it may alter the texture of the lobster.

Sprinkle additional chives or a pinch of cracked black pepper over the top of each roll just before serving. This adds a fresh pop of colour and a hint of sharpness.

Serve alongside kettle cooked crisps, coleslaw, or a simple cucumber salad. These classic New England sides complement the roll without overshadowing it.

Lobster rolls are best enjoyed fresh. Avoid letting them sit too long after assembling to preserve their texture and balance of temperatures.

Offer lemon wedges on the side for guests who prefer an extra citrus boost. A small ramekin of melted butter can also be offered for dipping or drizzling.

Place each roll on a serving plate, optionally nestled in parchment or wax paper. For an authentic touch, serve them in a basket lined with paper. Encourage diners to eat them with their hands for the full seaside experience.