If using whole cooked lobster, remove meat from claws and tail and roughly chop into 1/2-inch pieces until you have about 1 cup. Pat lightly dry with paper towel to remove excess moisture.

Make brown butter

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Continue to cook, swirling occasionally, until butter foams and the milk solids turn golden brown and smell nutty (about 3–4 minutes). Remove from heat immediately to prevent burning and transfer to a small bowl to cool slightly.

Combine lobster dressing

To the cooled brown butter, add 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons finely snipped chives, and (optional) 2 tablespoons finely diced celery. Stir to combine. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, tasting and adjusting seasoning as desired.

Toss lobster

Gently fold the chopped lobster meat into the brown-butter dressing until evenly coated. Be careful not to overmix to preserve texture. Refrigerate for 10–15 minutes to let flavors meld, or serve immediately if preferred warm (see note).

Rolls & Assembly

Heat a skillet or griddle over medium heat. Spread about 1 tablespoon of unsalted butter on the cut faces of each brioche roll (top and bottom).

Place the rolls buttered-side down in the skillet and toast until golden brown and crisp, 1–2 minutes per side. Press lightly with a spatula for even browning. Remove and keep warm.

If serving the lobster warm: gently rewarm the dressed lobster in a skillet over low heat for 1–2 minutes, tossing carefully so you do not overcook. If serving chilled, skip warming.

Fill each toasted brioche roll with approximately 1/2 cup of the lobster mixture, mounding slightly. Sprinkle the top of the lobster with the remaining chopped chives and a light squeeze of lemon juice from a wedge.

Sides & Garnish

On each plate, place one lobster roll. Add about 1 ounce (a small single-serve pouch or handful) of Deep River potato chips on the side.

Add a dill pickle spear or whole pickle to each plate. Serve additional lemon wedges on the side and offer extra salt and pepper if desired.