In a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or up to overnight) before serving.
Preheat a large heavy skillet over medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler.)
When toasted, stuff them with the chilled lobster salad and serve immediately.
When celery is chopped it tends to release its natural moisture, which can water down the lobster salad and give it a soupy consistency. To avoid this, chop the celery, wrap it in a dry clean towel or several paper towels, and place in the refrigerator for 15 to 20 minutes allowing the towels to absorb any excess moisture.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andrea Terry, Lobster Roll, Amagansett, NY