Coarse sea salt and freshly ground black pepper, to taste
Bring a large pot of water to a boil and fill a clean sink or very large bowl with ice water.
Cook the lobsters in boiling water, covered, for 10 minutes. Plunge them into the ice water to stop them from cooking. Remove all of the meat from the tail, knuckles and claws, and cut into large, bite-size pieces.
In a large bowl, combine the mayonnaise, lemon juice and celery. Add the lobster and gently toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve.
To serve, cut the hot dog buns to make a wide opening. Butter the outside of the rolls and toast them on a griddle or frying pan until golden brown, about 2 to 3 minutes. Taste the lobster salad again to see if it needs more seasoning (cold foods often do) and divide among the four rolls, overstuffing them. Garnish the lobster with the chives.
Found along the rugged Atlantic coast, Maine lobster is a mainstay of New England cuisine. Most often boiled or steamed, its delicate chunks are dipped in melted butter or sandwiched between soft hot dog buns, enhanced with a mayonnaise-based sauce.
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