New England Lobster Roll

To steam the lobsters, you will need a large pot big enough to hold the lobsters, or plan on cooking them in 2 batches.
Put approx 3-4 inches of water in the bottom of the pot and place a metal strainer upside down in the bottom. This strainer will be used to keep the lobsters from soaking in the water and absorbing too much water
Bring the pot of water to a rolling boil and then add the lobsters. Place a lid on the pot and allow to steam for 15 minutes. The lobsters will turn bright red when done.
Remove the lobsters from the pot with tongs and allow to cool
Once cool, use lobster crackers to crack the shells and carefully remove the lobster meat from the tail and the claws
Chop the lobster meat into bite sized pieces, reserving the claw meat, so it can be used as a garnish on the top of the lobster roll
Add the mayo, celery and onion to the lobster meat and gently fold together
Heat a skillet to medium heat and butter the sides of the rolls or spray with a butter spray and toast on each side until the sides are nicely browned
Wash and dry the lettuce leaves and arrange 1-2 leaves in the bottom of the toasted roll
Divide the lobster salad between the 4 rolls, on top of the lettuce leaves, sprinkle with a little paprika and garnish with some of the reserved lobster claw meat