Put lobsters in the freezer 30 minutes prior to starting. Add 2 quarts of water to a large pot (big enough to hold four lobsters, or you can do two at a time) and bring to a simmer. Add the lobsters to the pot and cover tightly. Steam for 10 minutes per pound (12 minutes in this case). Cool the cooked lobsters on a lipped tray, allowing the moisture to drain.

When the lobsters are cool enough to handle, remove as much of the meat from each one as possible. I prefer to separate the claw and tail sections from the body first. Crack the tails in half and remove the meat. Use the back of a heavy knife or a pair of lobster crackers to split the claws and remove the meat, leaving behind the cartilage. Use scissors to cut down each side of the knuckle shells and remove the meat. Split the tail, remove the vein, and cut in half again. Once all the lobsters are cleaned, add the cooled meat to a bowl and mix in the mayonnaise, lemon juice, and lemon zest, then season with salt and pepper.

Heat a griddle or nonstick pan and add the butter. Once it starts to foam, add the buns. Toast on each side until golden brown and buttery. Line the buns with one piece of lettuce each and equally distribute the lobster salad. Top with a generous sprinkle of chives and serve with a lemon wedge.