For the lobsters: Fill a large pot with water and bring to a boil over medium-high heat. Squeeze in the lemon and drop the halves in, then add the white wine, garlic, bay leaves, thyme bundle, crushed red pepper and some salt. Drop the lobsters into the boiling water, cover and cook for 11 to 15 minutes. Prepare a large bowl of ice water. Remove the lobsters to the ice water to stop the cooking, then remove and let cool.
For the lobster rolls: Remove the meat from the lobster claws, knuckles and tails and discard the shells. Coarsely chop the meat and place in a large mixing bowl. Add the celery, chives, lemon juice, celery salt and 1/2 cup mayonnaise and stir to combine well. Add the remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious; reserve.
Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, discard the garlic clove. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls are crispy on both sides.
Divide the reserved lobster mixture among the 4 buttered rolls and serve immediately with the Red Cabbage Slaw.
Red Cabbage Slaw
Place the cabbage in a large bowl, add the vinegar and season with salt. Stir to combine, then set aside for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
Drain the cabbage and return to a large bowl. Add the carrots, onions, mayonnaise and mustard. Taste for seasoning; the final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.