In a deep stockpot, bring 1.5 inches of water and 1 or more cups of white wine to a boil over high heat.
Add the live lobsters and cover, weighting the lid to keep in the steam and the lobsters. Steam for about 10 minutes for 1.5lbs lobsters, plus 3 minutes for each additional pound, until they turn bright red. Remove with tongs.
Let the lobster cool and remove the meat, cutting it into bite-size chunks.
Combine celery, celery leaves, parsley, lemon juice, and lobster meat. Add salt and pepper to taste. Stir in maynonnasie or aoili
Split the buns along the top (but not all the way through)
In a large skillet, melt the butter over medium-low heat. Place the buns on their sides in the pan (slit facing sideways) and move them around the pan to distribute the butter. Weigh the buns down with another skillet and griddle them for 5 minutes on each side, or until dark brown.
While they are still warm, fill the buns with the lobster and serve garnished with lemon wedges