Pat the lobster meat dry with a paper towel. If the pieces are large, feel free to chop or tear them into smaller morsels.

Heat two tablespoons of butter in a large skillet over medium heat and add the lobster meat and garlic, stirring often until warm, about 2-3 minutes.

Use a slotted utensil to transfer the lobster meat into a bowl. Toss in chives, lemon zest, lemon juice, Creole seasoning, and ground black pepper to taste. Gently combine and set aside.

Wipe the skillet clean and return to heat. Melt 2-3 tablespoons of butter and brush it over the sides of the brioche buns. Toast them until golden or place in the oven if preferred.

Reduce heat to low, melt the remaining butter, and pour it over the lobster mixture. Toss well to coat.

Spread mayonnaise on the inside of each roll, then load each toasted bun with the buttery lobster mixture.

Garnish with additional chives and serve immediately with lemon wedges and crispy potato chips.