If you're working with live lobsters, use a large pot with a steamer to cook the lobsters in. A 1 1/4 lb lobster should take about 14-16 minutes to cook. Add 1 inch of water and Kosher Salt (1 tablespoon) to the bottom of the pot. Bring to a boil.
Place the Lobster (2) into the steamer basket and cover the lid. Steam the lobster until red and fully cooked. Remove lobster and let cool.
Remove the claws and twist the tail off the head. Use a sharp pair of kitchen sheers to cut through the underside of the shell until you can remove the whole tail. Crack the lobster claws with crackers and remove the meat.
Dice the Celery (1 stalk). In a large bowl, combine the Mayonnaise (1/2 cup), celery, Sriracha (2 teaspoon), Lime (1/2 teaspoon), Lime Juice (2 teaspoon), Kosher Salt (1/4 teaspoon), chopped Fresh Cilantro (2 tablespoon), and Freshly Ground Black Pepper (to taste).
Cut the lobster into bite-sized chunks and add it to the mayonnaise mixture. Cover and refrigerate for at least an hour and up to 6 hours.
To serve, heat a cast iron skillet over medium heat. Brush the outside and inside of the sliced Potato Bun (4) with Butter (2 tablespoon). Cook both sides of the pun in the hot skillet.
Pile the buns with lobster salad and garnish with additional cilantro and Sriracha.