tablespoon sea salt
lobsters (about 1½ pounds each)
cup diced celery, and the
zest and juice of 1 lemon
split-top hot dog buns
Fill a large steamer or pot with about 2 inches of water. Add sea salt and bring to a boil over medium heat. Put lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix mayonnaise, diced celery, and the zest and lemon juice in a bowl. Stir in the chilled lobster meat and season with salt. Divide among hot dog buns and top with celery leaves.