Begin by picking through the cooked lobster meat, ensuring all shell and cartilage are removed. Cut the lobster into bite-sized chunks, pat dry with a paper towel.

In a small mixing bowl, whisk together mayonnaise, lemon juice, salt, white pepper, and Old Bay seasoning if desired, until smooth.

In a large mixing bowl, gently fold together the lobster, celery, and chives or dill, then pour the dressing over and fold gently.

Cover the mixture and refrigerate for about 15 minutes to let flavors meld.

Serve the lobster salad on butter lettuce, in brioche rolls, with crackers, or in halved avocados, garnished with herbs or lemon.