Place the lobster tails in the refrigerator for 8-12 hours (or place them in a bowl of cold water for a quick defrost).
Boil the Lobster Tails
Fill a large pot with water and add 1 tsp salt for each quart of water. Bring the water to a rolling boil and add the lobster tails into the pot.
Boil the tails for about 8 to 12 minutes until the shell is bright red color. Do not cover. Stir the lobsters half way through cooking. Remove the lobster tails from pot when done.
Let the lobster rest for 5 minutes or so after cooking to allow the meat to absorb the moisture inside the shell.
To Make the Lobster Salad
Cut celery into thin strips lengthwise and chop into small pieces. Finely cut the chives.
Cut the lobster shell in half lengthwise and remove the meat from the lobster tails. Cut the lobster meat into ½ inch (1.3 cm) pieces.
In a large bowl, mix the lobster meat, celery, and chives with spicy mayo and season with salt and pepper. If you have time, place the lobster salad in refrigerator for 5-10 minutes which allows the salad to absorb the flavorings.
To Prepare the Buns
If your buns are not split yet, make a slit on the top of buns with knife.
Heat the griddle or a large skillet and melt the butter over medium-low heat. Place flat sides of buns on melted butter and gently move around to let them absorb the butter.
Brush the top side with butter. Toast the buns until golden brown on both sides.
To Assemble the Lobster Rolls
Divide the lobster salad evenly and fill the buns. Drizzle with lemon to enhance the flavor.
The lobster salad mixture can be store in an airtight container and store in the refrigerator for up to 2 days.