Step 1

Remove tail, knuckle, and claw meat from the lobsters and cut into 1/2-inch chunks. You should have about 1 pound of lobster meat. Refrigerate until chilled.

Step 2

Drain lobster meat, discarding any liquid. Gently toss lobster with 3 tablespoons mayonnaise and celery (if using). The lobster should be coated, but not weighed down by the mayonnaise. Add an additional tablespoon of mayonnaise, if needed.

Step 3

Taste the lobster salad. Some brands of mayo have more tang than others. If the salad needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt (if needed) and pepper.

Step 4

Cover the lobster salad and refrigerate for 30 minutes, or up to 6-8 hours.

Step 5

When ready to serve, preheat a griddle over medium heat. Butter the sides of the hotdog buns and grill 1-2 minutes on each side, until toasted.

Step 6

Place a leaf of lettuce (if using) into each griddled hotdog bun and mound each with 1/4 of the lobster salad. Serve immediately with french fries, kettle chips, coleslaw, and dill pickles, if desired.