Thaw lobster tails, if frozen. In a large saucepan cook lobster tails, uncovered, in boiling water for 8 to 12 minutes or until shells turn bright red and meat is tender; drain. (Cook lobster half at a time if necessary.) Let stand about 20 minutes or until cool enough to handle. Remove and discard shells. Coarsely chop meat (you should have about 2 cups).

In a medium bowl combine lobster meat, mayonnaise, celery, green onions, sweet pepper, lemon peel, lemon juice, salt, pepper, and hot pepper sauce. Cover and chill for 1 hour.

Preheat broiler. Hollow out the bottom half of each baguette, leaving a thick shell. Arrange baguettes on a baking sheet and brush cut sides with melted butter. Broil 1 to 2 minutes or until toasted. Line the bottom of each baguette with a romaine leaf; spoon lobster mixture on top of romaine. Place top half of baguette on lobster mixture. Serve with lemon wedges.