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Drain lobster and pat dry excess moisture off with a paper towel. If needed, cut lobster meat into chunky pieces
Add diced celery, mayo, lemon zest and juice, chives, a dash of hot sauce and a little pinch of kosher salt and freshly cracked black pepper to a bowl and stir to combine. Set aside.
Add butter to a skillet over medium heat. Add lobster to pan of melted butter and toss to coat. Cook until just warmed, about 2 minutes (it's already cooked, so we're just warming it.). Use a slotted spoon to remove meat (let excess butter drip off into the pan)to the bowl with dressing and toss gently to coat.
Wipe skillet clean and set over medium heat. Add remaining 2 tablespoons butter and melt. Dip buns in melted butter on both of the flat sides and toast hot pan until golden on both sides.
Open buns and if desired, place a lettuce leaf inside, and then ¼ of the lobster mixture. Top with a sprinkle of fresh chives. Serve immediately.