In a large pot fitted with a steamer basket add 2 inches of water to the pot, secure with a lid and bring to a boil.

With a large, sharp chef's knife, find the 'cross' on the lobster's head and quickly stab through to humanely kill the lobster. Repeat with another lobster, if you can add two to a pot.

Remove the rubber bands from the claws and quickly place the lobster into the steamer basket, cover, and steam for 12 minutes. The lobster should be bright red when done. Transfer the lobster to a cutting board and let rest until cool enough to handle.

Repeat step two and three with the rest of your lobsters.

In a medium skillet, melt 6 tablespoons butter and add garlic, lemon zest and juice, and salt. Mix together and keep warm on a low heat.

Melt the remaining butter in a cast iron pan or saute pan. Grill the sides of the buns in the pan until golden brown on each side. Remove from the pan and set aside on plates.

Remove claws and knuckles, twist off the tail, and pull the legs from the lobster body. Pull blades from claws and use lobster crackers or a knife to break open the claws. Try to keep claw meat intact as much as possible. Use kitchen shears to cut open knuckles and remove the meat.

Split the lobster tail shell in half lengthwise with kitchen shears. Gently remove the meat. Use the shears to remove the meat from the legs as well Transfer the warm lobster meat to the butter mixture and toss to coat the lobster in butter and lemon zest.

Divide the lobster between the four split top buns and drizzle excess butter sauce. Sprinkle with additional scallions for garnish.

Serve warm and serve immediately.