Steam the lobsters for 10-14 minutes.

Let lobsters sit until cool enough to handle. Shell the lobsters and chop the meat into bite sized chunks.

In a glass bowl, mix together sriracha and mayo. Toss the lobster meat in the mayo mixture refrigerate an hour.

Toss celery and lime juice in the lobster mixture.

In a skillet over medium heat, melt butter. Split buns and lay flat being careful not to break the seam. Toast the buns until golden brown.

Spoon the lobster into the buns and sprinkle with bacon and scallions.