Prepare all ingredients as listed above.

Bring the water to a simmer, then turn off the heat. Add the tea bags and steep for 10 minutes. Stir in sugar to taste. Refrigerate to chill, then 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.

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.

Serve the Maine lobster rolls alongside cheese and crackers, with ginger lemongrass iced tea on the side.