Start by bringing a large pot of salted water to a boil. Carefully add fresh lobster and cook for about 8-10 minutes, or until the shells turn bright red and the meat is opaque.

Transfer the lobsters to an ice bath to halt the cooking process. Once cool, remove the meat from the shells and cut it into large chunks.

In a mixing bowl, combine the lobster meat with mayonnaise, celery, and lemon juice, then gently toss and season with salt and pepper.

Cover the bowl tightly and refrigerate for at least 30 minutes.

Preheat a griddle or skillet over medium heat. Butter the buns and toast them until golden brown and crispy.

Lay down lettuce leaves if using, fill the buns with the chilled lobster salad, and serve immediately.