Directions
1Boil whole lobsters in heavy stockpot until they float. Remove from water and place in ice bath. When chilled, shell the meat and clean by removing any cartilage in claw and devein the tail. Chop lobster into bite-sized chunks. Mix with lobster salad ingredients in large bowl.
2Melt butter in small sauté pan on medium to high heat. Place hot dog buns in sauté pan and toast in butter until golden on each side. Stuff each roll with a generous portion o f lobster salad and top with a sprinkle of chopped chive.