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1
If using whole lobsters: Place the lobsters in the freezer for 15 to 20 minutes (this puts the lobsters to sleep and calms them down).
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2
Bring a large pot of salted water to a boil with the wine, chopped celery ribs, lemon, and onion.
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3
Working with one lobster at a time, in one decisive motion, plunge a chefs knife into and all the way through the lobsters head (so the head is halved).
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4
Break down the lobster by removing the claws and the tail.
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5
Repeat with the remaining lobsters.
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6
Add the claws and tails to the boiling water.
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7
The claws will cook in 6 to 7 minutes, and the tails will take 9 to 10 minutes.
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8
Remove the lobster pieces from the boiling water as they are done and transfer to the ice bath to stop the cooking process and cool.
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9
Once cool, crack the claws and tails and remove the meat.
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10
Quarter the tail meat lengthwise and chop it.
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11
Chop the claw meat into pieces the same size as the tail meat.
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12
In a large bowl, combine the chopped lobster meat with the mayonnaise, diced celery, scallions, mustard, garlic, tarragon, and parsley, and mix until incorporated.
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13
Season with the Old Bay seasoning, salt, and pepper.
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14
Cover and refrigerate until cold, about 1 hour.
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15
Heat a grill or preheat a grill pan over medium heat.
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16
Right before serving, in a small pot, melt the butter over low heat.
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17
Brush the inside of the hot dog buns with the melted butter and place them on the grill, buttered side down.
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18
Grill the buns until well marked, 3 to 4 minutes.
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19
Divide them among four plates and divide the lobster filling evenly.
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20
Serve immediately with some potato chips on the side.
