Crucial Step: Place the thawed langostino meat on paper towels and pat them thoroughly dry to remove as much excess moisture as possible to prevent a soggy roll.

In a mixing bowl, combine mayonnaise, lemon juice, lemon zest, diced celery, chopped chives, minced garlic, dill, salt, and pepper to create the dressing.

Butter the outer sides of the split-top buns or melt 1 tablespoon of butter in a large skillet over medium heat.

Place the buns in the skillet and toast until golden brown and crispy on both sides.

For a cold 'Maine Style' roll: Gently fold the dried langostino meat into the dressing mixture until evenly coated.

For a warm 'Connecticut Style' alternative: Melt the remaining butter and garlic in the pan, gently warm the langostino for 1-2 minutes (do not overcook), and drizzle with lemon juice instead of using the mayonnaise mixture.

Generously stuff the toasted buns with the prepared langostino mixture.

Sprinkle with smoked paprika or extra chives and serve immediately.