Instruction

1. . Bring a large stockpot of salted water to a boil over high. Meanwhile, place 1 lobster, legs side down, on a cutting board. Press tip of knife in crack slightly behind eyes on head; press down firmly and quickly, splitting head completely in half. Repeat process with remaining 3 lobsters. Place lobsters in boiling water; cover and cook, undisturbed, for 5 minutes.
2. Meanwhile, place ice and water in a large bowl. Transfer cooked lobsters to ice water, and let cool for 5 minutes.
3. Place each lobster, upside down, on a work surface. Separate claws by twisting from where claws meet the body; set aside. Tightly grip body and tail, and twist in opposite directions to separate the tail; discard body.
4. Shuck tails by squeezing shells inward until cracked along entire tail. Pull sides of shell outward while simultaneously pushing meat through bottom of tail using your thumbs; discard shell, and set meat aside.
5. Remove and discard rubber bands on claws. Break small pincers from claws, carefully removing any meat. Twist apart claws from knuckles. Using a seafood cracker, firmly but carefully crack claws, creating a large enough opening to remove meat. (Be mindful of any small pieces of shell.) Separate claw shells; carefully remove claw meat, and set aside. Repeat process with knuckles. Chop lobster meat into bite-size pieces, and set aside.
6. Melt 2 tablespoons butter in a large skillet over medium. Add buns, top sides down; cook, undisturbed, until golden brown on underside, about 2 minutes. Flip buns, and cook, undisturbed, until browned on other side, about 1 minute; transfer to a plate. Wipe skillet clean.
7. Melt remaining 1/2 cup butter in skillet over medium-low. Add lemon juice and chopped lobster meat; cook, stirring occasionally, until meat is warmed and cooked through, 4 to 5 minutes. Divide meat among toasted buns; serve immediately with potato chips and lemon wedges.