1-Prepare the lobster meat by gently chopping it into bite-sized pieces, ensuring there are no shells.

2-In a bowl, combine the lobster meat with mayonnaise, lemon juice, chopped chives, salt, and pepper. Mix gently to maintain texture.

3-Lightly toast the mini brioche buns at 350°F (175°C) for 3-5 minutes until golden brown for added flavor and texture.

4-Fill each bun generously with the lobster mixture.

5-For dietary adaptations, use gluten-free buns or plant-based lobster substitute in the same preparation.

6-Final step: Serve immediately with a side of fresh greens or chips, garnished with additional chives or a lemon wedge for extra zest. Add the claw meat and za’atar, then remove the mixture from the pan. Add 3 tablespoons of butter to the pan with the shallots and serrano peppers and sauté for 2-3 minutes. Return the lobster to the pan, squeeze in the lemon juice, and turn off the heat. In a bowl, combine the lobster with mayonnaise, lemon zest, chives, celery, dill, honey, and hot sauce. For the buns, slice two opposite sides to create a surface for toasting, then make a slit down the middle. Spread the remaining butter on the bun sides and toast until golden brown.