Make the herbed potato chip dust by combining the potato chips, celery leaves, parsley, and chives in a food processor. Pulse until the potato chips are ground up into small pieces, then adjust to taste with salt, since the potato chips may already have some salt on them.
Place the lobsters into the freezer for 30 minutes*, and in the meantime, bring a big pot of water to a boil, about a gallon and a half. Season with 1/4 cup of salt, then add the lobsters to the pot. Cover the pot with the lid slightly open, and adjust the heat so the water is at a gentle boil. Cook the lobsters for 10-12 minutes, until the thickest part of the tail (right where the tail attaches to the main part of the lobster) measures 175 degrees F with a thermometer.
Remove the meat from the lobster using kitchen shears or a lobster tool, and toss it with the celery, mayonnaise, lemon juice, and minced chives. Season to taste with salt and pepper.
Spoon the lobster mixture into the toasted buns and sprinkle with the herbed potato chip dust. Enjoy!
Notes
*I cook lobster via the method I learned from Cook’s Illustrated. Freezing the lobsters puts them into a comalike state that makes it easier and safer to put them into the pot.