Lobster Salad Rolls with Grapes, Pine Nuts and Tarragon

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3 cups lobster meat*, fresh or frozen

1 cup green seedless California grapes, halved

1/2 cup chopped celery

1 tablespoon chopped parsley

3 tablespoons toasted pine nuts

2 tablespoons minced shallots

1 tablespoon champagne or white wine vinegar

1 tablespoon lemon juice

1 tablespoon chopped fresh tarragon

3 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon coarsely ground black pepper

4 each soft artisan rolls, split horizontally

4 each leafs of red lettuce, washed and dried