If using whole lobster: bring a large pot of well-salted water to the boil. Plunge in the lobster. Boil 12 minutes for a 1.2kg one.

Lift out, plunge into iced water for 5 minutes. Crack and remove all meat from the tail and claws. Cut into 2cm chunks. Refrigerate 1 hour.

Combine cold lobster, mayo, lemon juice, celery and half the chives. Salt and pepper to taste. Refrigerate while you toast the buns.

Butter the outsides of each bun. Toast on a flat pan over medium heat until golden, both sides.

Open each bun. Pile in the lobster mixture (overflow is the point).

Top with remaining chives and a wedge of lemon. Serve immediately.