In a medium bowl, add lobster, mayonnaise, lemon juice, celery, parsley, scallion, and a dash of hot sauce; mix to thoroughly combine.
Season with salt and pepper; add additional mayonnaise, if desired.
Cover and place in the refrigerator for at least 1 hour or overnight.
Pre-heat the oven to 375°F.
Place butter in a microwaveable dish; microwave in 30 second increments until melted.
Use a brush to cover the tops of the sliced baquette with the melted butter.
Arrange bread slices, butter-side up, in a single layer on an ungreased cookie sheet.
Sprinkle tops of the baquette slices with the Kosher or sea salt.
Place in the pre-heated oven and bake until until lightly toasted and hard; about 8 to 10 minutes; be sure to watch as the slices can burn quickly depending on individual ovens.
Remove from the oven; allow to completely cool (can be done the day before, if desired).
When ready to serve, remove the lobster mixture from the refrigerator and pipe (or spread) on top of the toasted French baquette slices.
