In a large bowl, combine the lobster, celery, lemon juice, Duke’s, salt and pepper. Refrigerate the salad until ready to assemble the rolls. Heat a griddle or large skillet over medium heat. Spread Duke’s on the sides of the hot dog buns. Place the buns on the griddle, Duke’s side down, and cook until golden brown, about 2 minutes per side. Spoon a generous portion of lobster salad into each roll.