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1
Fill a large steamer or pot with about 2 inches of water.
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2
Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot.
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3
Bring to a boil over medium heat.
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4
Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes.
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5
Remove from the pot with tongs and rinse under cold water to cool slightly.
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6
Remove the meat from the lobster shells: Twist off the claws, then break off the tail.
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7
Pull off the flippers.
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8
Insert your thumb into the flipper end of the tail and force out the meat.
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9
Crack the claws with the flat side of a knife or a lobster cracker; remove the meat.
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10
Roughly chop the lobster meat.
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11
Transfer to a bowl and chill 15 minutes.
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12
Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl.
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13
Add the lobster meat and toss to coat.
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14
Season with salt.
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15
Heat a grill pan or skillet over medium heat.
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16
Brush the outside of the hot dog buns with 2 tablespoons melted butter.
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17
Toast the buns until slightly golden, about 1 minute per side.
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18
Divide the lobster salad among the buns.
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19
Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.
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20
Photograph by Con Poulos
