Begin by carefully removing the shell and cartilage from your cooked lobster, ensuring to keep only the tender knuckle and claw meat. Cut the lobster into large chunks, roughly 3/4-inch pieces.

In a spacious mixing bowl, gently combine the lobster meat with three tablespoons of mayonnaise, along with chopped celery if you're using it.

Add fresh lemon juice, salt, and pepper to taste, adjusting the flavors as desired. Once seasoned to your liking, cover the bowl and refrigerate the lobster salad for at least 30 minutes.

Preheat a griddle or skillet over medium heat. Generously butter the flat sides of each split-top hot dog bun, then place them on the griddle. Grill for about 2 minutes on each side until golden brown and crispy.

To assemble your Maine Lobster Rolls, place a leaf of Bibb lettuce in each toasted bun, then use a generous portion of the chilled lobster salad, mounding about a quarter of it per bun.