Fill a large bowl with ice and water. Steam the lobsters in 2 inches of boiling water until bright pink, 8 to 10 minutes. Immediately shock in the ice bath. Remove the tail and claw meat, then chop.
Mix the chopped lobster, tarragon, celery and lemon juice in a medium bowl. Fold in the mayonnaise and season with salt and pepper.
Brush the rolls with some butter and griddle or toast until golden brown. Fill each roll with the lobster salad and top with the chives. Serve immediately with lemon wedges.
Photograph by David Malosh
Recipe courtesy of Jeff Mauro for Food Network Magazine