This is a really easy and delicious way to eat lobster! The tarragon adds a wonderful fragrance to the lobster salad.
(Adapted from Jeff Mauro)
2-3 lobster tails (9 oz total), steamed or boiled
1 celery stalk, finely diced
1 tsp tarragon, minced
3 t mayo
1/2 lemon, juiced
2 soft rolls
Remove the cooked lobster meat from the shell and cut it into large chunks.
Combine the lobster meat, celery, lemon juice, mayo, and tarragon in a bowl. Season with salt and pepper.
Cut the rolls in half lengthwise (like a hot dog bun), then butter generously. Grill the rolls, buttered side down, in a skillet. Serve the lobster salad in the rolls and garnish with chives.