Bring a large pot of water to a boil. Place the lobsters in a perforated pan above the water and cover and steam for 12 minutes. Remove and cool the lobsters, and then remove all of the meat from the shells. Chop the meat into generous chunks and set aside.
Heat a saute pan with 1 ounce of the butter, and toast the buns on both sides until light brown.
Add the rest of the butter, the celery and lobster meat to the pan. Heat gently until warmed through, 1 to 2 minutes. Be careful not to overcook the mixture, or the meat will lost its moisture. Divide the meat into 4 servings and place on the buns.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.