You can make this salad up to one day ahead; just let it sit at room temperature for 10 to 15 minutes before serving.
1/2 cup mayonnaise
3 Tbsp. lime juice from 2 limes, plus wedges for serving
1 Tbsp. Sriracha sauce, plus more to taste
1/2 cup finely chopped celery
3 Tbsp. chopped fresh basil
2 scallions, thinly sliced
1 lb. cooked lobster meat, cut into bite-size pieces
Salt and pepper
Taste of Inspirations Sliced Brioche Loaf, lightly toasted, for serving