Brown Butter Lobster Roll on a Toasted Croissant

Fresh-picked Maine lobster claw and knuckle meat, warmed gently in browned butter until it takes on that deep, nutty richness, then piled high into a flaky, buttery croissant instead of the usual split-top bun. Finished with a squeeze of lemon, fresh chives, and a light drizzle of mango-habanero butter for a little sweet heat against the richness. I wanted something that still tastes unmistakably like lobster, just dressed up for a special occasion instead of a beach shack.