Start by bringing a large pot of salted water to a rolling boil. Carefully add the lobster tails and cook for 8–10 minutes, or until they turn bright red. Remove them with tongs and let them cool for a few minutes. Once cool enough to handle, chop the tender lobster meat into bite-sized pieces.

In a mixing bowl, combine the chopped lobster meat with mayonnaise, Dijon mustard, and freshly squeezed lemon juice. Season generously with salt and black pepper to taste. Stir well until the ingredients are thoroughly blended.

Gently fold the melted unsalted butter into the lobster mixture, followed by the chopped chives.

Take your New England-style hot dog buns and butter the split sides generously. Heat a skillet over medium heat and place the buns butter-side down. Toast them for about 2–3 minutes or until they achieve a golden-brown color.

Once the buns are perfectly toasted, generously spoon the creamy lobster mixture into each bun, allowing it to overflow slightly. Serve each lobster roll immediately with lemon wedges on the side.