2 whole 1 1/2-pound lobsters
1/2 cup butter, melted
4 brioche hot dog buns, sides trimmed
1/3 cup chopped celery
Bring a large pot of water to a boil and steam the lobsters for 12 minutes. Remove and cool the lobsters, and then remove all of the meat. Chop the meat into generous chunks and set aside.
Heat a sauté pan with 2 tablespoons of the butter and toast the sides of the buns. Remove the buns when they are light brown on both sides.
Add the remaining 6 tablespoons of 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 lose its moisture.
Divide the meat into 4 servings and stuff the buns with it.