1-Gather all ingredients and prepare your workspace; chop the celery and chives finely, and ensure lobster meat is pre-cooked and cooled.

2-In a mixing bowl, combine the lobster meat with mayonnaise, lemon juice, celery, and chives; gently fold to mix without breaking up the meat. Then, add the sautéed mixture from the pan along with lemon zest, fresh dill, and hot sauce.

3-Taste the mixture and add salt and pepper to enhance flavor; adjust seasoning as needed. Next, for the buns, slice two opposite sides of each slider bun to create a surface for toasting, and cut a slit down the middle.

4-Lightly toast the mini brioche rolls until golden brown to add texture and prevent sogginess. Spread the remaining butter on the bun sides before toasting.

5-Spoon the lobster filling evenly into each toasted roll.

6-Garnish with additional chives or a dash of paprika for color and a flavor boost.

7-For dietary adaptations, substitute ingredients as per needs; for instance, use gluten-free buns or vegan mayo. The recipe yields approximately 12 mini lobster rolls and requires about 10 minutes for preparation and 10 minutes for cooking. Adjustments to heat can be made by varying the amount of serrano peppers and hot sauce used.

8-Serve immediately while rolls are warm and fillings are fresh, or refrigerate for up to a day before serving. Toast rolls at 350°F (175°C) for 5 minutes.