Gently chop the Cooked Lobster Meat into bite-sized pieces and place them in a medium mixing bowl.
Add about 1/3 to 1/2 cup of Mayonnaise, 1 tablespoon of Lemon Juice, and 2 tablespoons of finely diced Celery to the lobster.
Season the mixture with a pinch of Sea Salt and a few grinds of Black Pepper, then toss gently so the lobster stays in chunks; taste and adjust seasoning or lemon to your preference.
Heat a skillet over medium and melt 2 tablespoons of Unsalted Butter; brush the insides of the New England–Style Split-Top Hot Dog Buns with the melted butter and toast in the skillet until golden and crisp, about 1–2 minutes per side.
Divide the lobster mixture among the toasted buns, piling it lightly so each roll feels generous but not overstuffed.
Serve immediately while the buns are warm — the contrast of buttery toast and cool, lemony lobster is best enjoyed right away.
