Step 1

Pour water into a large pot to come 3” up the sides. Cover and bring to a boil. Add lobsters, reduce heat to medium, and re-cover pot. Steam lobsters 15 minutes. Using tongs, remove lobsters from pot and transfer to a large bowl. Pour in ice water to cover; let cool.

Step 2

Break off lobster tails. Pull off the flippers and use your thumb to push the tail meat up and out of the shell from the bottom (like a push-up pop). Crack claws with the back of a knife and remove meat. Chop tail and claw meat into ½” pieces and place in a medium bowl. Mix in mayonnaise and celery; season with salt and pepper. Divide lobster salad among buns.

Step 3

Do Ahead: Lobster salad can be made 2 days ahead. Cover and chill.