In a large salad bowl, place the lobster meat, mayonnaise, Dijon, hot pepper sauce, lemon juice, celery, half of the chives, salt, and pepper.
Stir gently to combine.
Garnish with the remaining chives and serve.
Video
Notes
Make sure to mix the ingredients very gently, so that the lobster pieces stay intact. A big part of the enjoyment of this dish is biting into meaty, succulent lobster chunks. You want to keep them that way!
You can lower the sodium content by using ½ teaspoon of Diamond Crystal kosher salt instead of a whole teaspoon. This will reduce the sodium to 781 mg per serving.
Like other types of shellfish, lobster is highly perishable. You can store the leftovers in the fridge, in an airtight container. I recommend finishing the leftovers within 24 hours. I don't recommend freezing this salad. Its texture and flavor won't withstand the process of freezing and thawing.