Boil the lobsters in a large pot of water until they turn bright red or begin to float, 6 to 7 minutes. Meanwhile, prepare an ice bath large enough to hold all of the lobsters. When cooked, transfer the lobsters to the ice bath to stop cooking.
As soon as the lobsters are cooled, use a knife or a cracker to extract the meat from the shells. Pull the meat apart into 1/2- to 1-inch pieces and place in a mixing bowl.
Add the celery, chives, mayonnaise, lemon juice and salt and pepper to the lobster meat and mix to blend.
Melt the butter in a skillet over medium-high heat. Toast the rolls in the butter until golden brown on both sides. Split the rolls and stuff each with the lobster mixture.
Serve with potato chips and a pickle.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.