Preparation

• Shell the lobsters, and thinly slice the meat (you should have about 1-1/2 cups). In a medium bowl, gently fold together the lobster, celery, mayonnaise, onion, lemon juice, hot sauce, dill, 1/4 tsp. salt, and a few grinds of pepper. Cover and refrigerate until ready to use.
• To serve the lobster rolls, position a rack in the center of the oven, and heat the oven to 375°F.
• Brush the inside and top of each bun with the butter. Put the buns on a parchment-lined rimmed baking sheet. Transfer to the oven to toast lightly, about 8 minutes.
• Season the lobster salad to taste with lemon juice and salt. Divide the lobster among the buns. Allow them to sit at room temperature for about 5 minutes. Serve with a lemon wedge and chips, if you like.