Homemade mayonnaise: you can buy your own mayonnaise if you want. If so, just skip to the Lobster tails section. 

If you have an immersion blender: Add all ingredients to your immersion blender cup or a cup/jar that is a little bit larger than your blender stick. Put the blender on the bottom of the cup and start blending on low. Once you start to see things thickening, you can start to make a slight up-and-down movement. I like to stop every so often and kind of stir things around with the stick while the blender isn't running. However, you should be able to get something that resembles mayonnaise texture in just two or three minutes of blending. Once done you can skip to the last step.

If you do not have a blender, get ready to whisk: Grab a medium mixing bowl and a whisk.

Whisk the yolks, salt, and lemon juice (if using) until it all is a bit frothy. Slowly trickle oil into the bowl while whisking. Add more oil very slowly whisking the whole time. You will start to see things getting a bit thicker and at that point, you can add more oil.

Once things start to look more like a yogurt texture you can increase the flow of oil. But you still want to continue vigorously whisking. If you ever start to get a texture where your mayo looks like it's curdling, you need to stop adding oil until your texture binds back together.

You can stop whisking when you've used all your oil and the texture of your mayo is smooth.

Put the mayonnaise into a jar or sealed container and store it in the fridge for no more than two weeks. 

Lobster tails: stick a wooden skewer or chopstick through the meat of each lobster tail to ensure that they do not curl up and that they cook evenly. 

Bring a large pot to a boil and add 2 to 3 tablespoons of salt to the water. Once boiling, add each lobster tail to the pot. Boil for around 1 minute for each ounce of your lobster tails. So, if you bought four-ounce tails, cook for just over 4 minutes. When fully cooked, the lobster shell should be very red, and the meat will be white and no longer translucent. 

Move the tails immediately to a large bowl with ice water to stop the cooking process. Allow the tails to cool before removing the meat from the shell with kitchen shears or a sharp knife. 

Once the meat is removed, chop it into small pieces and add all the meat to a bowl. Move the bowl to the fridge for 20 to 30 minutes to fully cool the meat. 

Lobster salad: add mayonnaise, Dijon mustard, chives, salt, ground black pepper, lemon juice, and lemon zest to the bowl with the lobster meat. Mix to combine thoroughly. 

Toasted rolls: if you have split top rolls, butter the sides of the rolls or add a teaspoon of butter per roll to a pan and when melted add the rolls with one side down to toast in the butter. Flip after 1 or 2 minutes or when the side of the roll is toasty. Toast the second side for the same amount of time. If you have regular hot dog buns, toast them a little in the pan with butter to warm them up.

Sandwich assembly: open each roll and add one or two pieces of butter lettuce.

Top the butter lettuce with half of the lobster meat in each roll. Add finely chopped chives to garnish. 

Serve and enjoy.