Bring a large pot of heavily salted water to a boil. Add 900g of raw lobster tails and cook for 5-7 minutes, until the shells are bright red and the meat is just opaque. Move to an ice bath to cool.
Cut open the soft underside of the shells with kitchen shears. Remove the meat, pat it dry, and cut it into bite-size pieces.
Whisk ¼ cup of mayonnaise, 3 tablespoons of minced celery, 1 teaspoon of lemon zest, ½ teaspoon of Dijon mustard, 1½ teaspoons of chopped fresh chives, ¼ teaspoon of salt, and a little black pepper. Fold in the lobster.
Spread 2 tablespoons of softened butter over the flat outer sides of 6 top-split hot dog buns. Toast in a nonstick skillet over medium-low heat until golden on both sides.
Line the buns with 6 Boston lettuce leaves and fill with the lobster salad.
