If starting with live lobsters or raw tails: Steam or boil whole lobsters for 8–10 minutes until bright red, or bake/broil lobster tails at 400°F for 10–12 minutes until opaque and internal temperature reaches 140°F. Remove from heat and allow to cool completely.

Once cool enough to handle, crack and remove all lobster meat from the shells. Roughly chop into generous, bite-sized chunks — aim for pieces about 3/4 inch. Do not shred or mince; you want distinct chunks for the best texture and presentation.

Transfer chopped lobster to a bowl, cover, and refrigerate for at least 20 minutes until fully chilled. (If using pre-cooked lobster meat, simply thaw, pat dry, and chop.)

In a large mixing bowl, combine the mayonnaise, fresh lemon juice, celery salt, kosher salt, and black pepper. Stir until smooth.

Add the chilled lobster meat and diced celery to the bowl. Using a rubber spatula, gently fold everything together until the lobster is evenly but lightly coated. Do not overmix — you want to keep the lobster pieces intact.

Taste and adjust seasoning with additional salt, lemon juice, or mayo as needed. Fold in half of the chives. Cover and refrigerate until ready to serve. (Can be made up to 24 hours ahead at this stage.)

Heat a flat skillet, griddle pan, or cast iron skillet over medium heat. Add the softened butter and allow it to melt and foam slightly.

Place the split-top buns flat-side down in the buttered skillet. Toast for 1.5 to 2 minutes until the flat sides are golden brown and crisp. Watch closely — they can go from perfect to burned quickly. Remove from heat.

Open each toasted bun and fill generously with the cold lobster salad, mounding it slightly above the bun rim. Garnish with remaining fresh chives and a pinch of black pepper. Serve immediately with lemon wedges on the side.