If your lobster hasn't been steamed yet, steam it for 8-10 minutes until the shell turns bright red and the meat is opaque and tender. Once cooked, let it cool slightly, then carefully remove the meat from the shell and cut it into 3/4-inch bite-sized chunks. While the lobster cools, finely dice the celery and chop the chives, keeping them separate so the chives stay fresh and vibrant.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, Old Bay seasoning, sea salt, and freshly ground black pepper. Whisk these together until the mustard and seasonings are fully incorporated into the mayo—this ensures even flavor distribution throughout the salad. I prefer to taste and adjust the seasoning at this point before adding the delicate lobster, so no one bites into an under-seasoned spoonful.

Add the fresh lemon juice to the dressing base and stir well. Gently fold in the lobster chunks and diced celery, being careful not to break up the tender meat. I like to fold rather than stir aggressively—this keeps the lobster pieces intact and makes the finished salad look more elegant. Finally, reserve most of the chopped chives for garnish and fold in just a small amount into the salad for subtle onion flavor.

Transfer the lobster salad to a serving dish or individual plates. Top with the reserved chopped chives for a fresh, colorful finish. Serve immediately, or chill for up to 2 hours before serving if you prefer it cold.