Fill a large pot with salted water and bring to a boil. Carefully add the lobsters and cook for 8-10 minutes until they turn bright red and are fully cooked.

Remove the lobsters from the pot and let them cool slightly. Once cool enough to handle, gently crack the shells and dice the tender lobster meat into bite-sized pieces.

In a mixing bowl, combine the chopped lobster, mayonnaise, finely chopped celery, and a splash of lemon juice. Mix gently, adjusting the lemon to taste for that perfect zing.

In a skillet, melt butter over medium heat. Place the hot dog buns cut-side down in the pan and toast until they are golden brown and crispy—about 2-3 minutes.

Generously spoon the lobster filling into each toasted bun. Feel free to add extra celery or herbs on top for a pop of freshness and color.

Arrange the lobster rolls on a serving platter, accompanying with lemon wedges for squeezing over the top and adding extra zest.