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1
For the curry mayonnaise: Heat the oil in a small saute pan over medium heat.
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2
Add the onion and cook until soft, about 5 minutes.
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3
Add the garlic and cook for 30 seconds, then add the curry powder and cook for 1 minute, stirring constantly.
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4
Add 1 cup water and cook until it reduces and the spices cook out, about 5 minutes.
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5
Transfer to a medium bowl and let cool slightly.
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6
Add the mayonnaise, lime zest and lime juice to the cooled onions.
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7
Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
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8
For the rolls: Heat a charcoal or gas grill to medium-high for direct and indirect grilling.
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9
Brush the cut side of the lobsters with oil and sprinkle with salt and pepper.
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10
Grill, cut-side down, until lightly golden brown.
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11
Flip and continue grilling until the lobsters are just cooked through, about 5 minutes.
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12
Remove the meat from the tails and claws and chop.
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13
Fold the lobster, green onions, celery and dill into the cooled curried mayonnaise.
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14
Mound in the toasted hot dog buns and serve immediately.
