Bring 2 inches of salted water to a boil in a large stockpot. Add the lobsters, cover and steam until bright red, 9 to 10 minutes. Remove the lobsters to a baking sheet with tongs and let cool. Shell the lobsters (see below). Cut the lobster meat into 3/4-inch chunks, discarding any cartilage from the claws.
Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the buns and toast, turning, until golden on both sides, about 3 minutes. Remove to a plate.
Wipe out the skillet. Add the remaining 6 tablespoons butter and the lobster meat. Reduce the heat to medium low and cook, stirring gently, until the lobster is just warmed through, 2 minutes. Remove from the heat and stir in the chives and tarragon; season with salt. Divide among the buns; sprinkle with paprika.
How to Shell a Lobster
Twist off the claws and set aside, then gently twist and pull the tail from the body; discard the body.
Use kitchen shears to cut through the underside of the tail shell; pull out the meat. Remove the black vein and any roe or tomalley (green matter).
Bend the small pincer on each claw from side to side, then pull it off the claw.
Use the blunt side of a knife or a nutcracker to crack the claws; break open and pull out the meat from the claws and knuckles.
Photograph by Levi Brown