Prepare all ingredients as listed above.

Bring the water to a simmer then turn off the heat. Steep the tea bags in water for 10 minutes. Add sugar to taste. Then refrigerate to cool. Pour over ice before serving.

In a bowl, combine the chopped lobster meat, celery, mayonnaise, lemon juice, chives, dill, salt, and black pepper. Mix well until the lobster meat is evenly coated. If the lobster meat is not already fully cooked, heat it to an internal temperature of 145°F (63°C) before mixing.

Preheat a skillet or griddle over medium heat. Melt the butter in the skillet.

Place the hot dog buns in the skillet and toast until golden brown on both sides, about 2 minutes per side.

Divide the lobster mixture evenly between the toasted buns, filling them generously.