Boil the lobsters in a large pot of water until they turn bright red or begin to float
, 6 to 7 minutes. Meanwhile, prepare an ice bath large enough to hold all of the lobsters
. When cooked, transfer the lobsters to the ice bath to stop cooking.
As soon as the lobsters are cooled, use a knife or a cracker to extract
the meat from the shells. Pull the meat apart into 1/2- to 1-inch pieces and place in a mixing bowl.
Add the celery
, mayonnaise, lemon juice
and salt and pepper to the lobster meat and mix to blend
the butter in a skillet over medium-high heat. Toast the rolls in the butter until golden brown on both sides. Split the rolls and stuff each with the lobster mixture.
Serve with potato chips and a pickle