3- 1 ½ pound Lobsters
2 tsp Tarragon
2 stalks Celery diced
Juice of one Lemon, plus wedges for serving
½ cup Mayonnaise
6 New England style split top rolls
Salt and Pepper to taste
Salted Butter softened
1 Tbsp Fresh Chives chopped
Fill a large bowl with ice and water. Steam the Lobsters until bright pink. Immediately put the lobsters into the ice water to shock. Remove the tail and claw meat, chop up.
Mix the chopped lobster and all ingredients except chives, mayonnaise and the butter in a bowl. Fold in the mayonnaise until combined.
Brush the rolls with the softened butter and toast until brown. Fill each roll with lobster mixture and top with the chives. Serve with the lemon wedges.