Lobster Salad Lettuce Cups

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Ingredients

2 lemons, halved
Kosher salt
2 1 1/2-pound live lobsters
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 or 2 dashes of hot sauce
2 small stalks celery, thinly sliced
Mix-ins (such as Fresno or serrano chile pepper, pickled jalapeños, red or yellow bell pepper, fresh tarragon, poppy seeds, everything seasoning or brandy)
8 butter or Boston lettuce leaves
2 tablespoons finely chopped fresh chives

Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat.
Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes.
Meanwhile, whisk the mayonnaise, juice of the remaining lemon, mustard and hot sauce in a medium bowl. Add the lobster, celery and any mix-ins. Toss to combine and season with salt.
Divide the lobster salad among the lettuce cups and sprinkle with the chives.