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For the dressing: Mix all the ingredients together to combine. Any and all of the ingredients should be adjusted to taste; no one ingredients should overpower the others—and especially not the lobster. Keep in mind that the shallot flavor will further develop as it sits in the dressing, so use caution before adding more or the flavor will take over. Cover and refrigerate for at least two hours before proceeding with Step 2.
Shortly before you’re ready to serve, gently mix the lobster meat into the prepared dressing; set aside.
Spread a thin layer of softened butter on each cut side of the buns. Toast until golden brown on both sides over medium heat in a skillet or flat-top griddle.
Mound the lobster salad into the buns and sprinkle with chives, dill, and Old Bay as desired. Serve with additional lemon wedges.