• In a small bowl, combine the cooked lobster, lemon juice, celery, scallions, salt and a few grinds of fresh black pepper, tossing until well combined. Set aside.
• Melt the butter and minced garlic in a small saucepan over low heat.
• Brush the exteriors of the buns with the garlic butter and toast in a saucepan over medium-low heat on both sides until golden brown. (See Kelly's Notes.)
• Divide the lobster mixture into the toasted buns and serve immediately.

Kelly's Notes:

• Split-top buns may be hard to find, so regular hot dog buns will do in a pinch. I found both regular and whole wheat split-top buns at my local Trader Joe's.
• You can also grill the buns over a low flame to add a smoky char.
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