1. Using kitchen shears, cut the top shell of each lobster tail down the center. Gently crack shells open; loosen the meat so it can be removed easily after cooking. 
2. Fit a large pot with a steamer basket; fill pot with water until basket sits about ½" above the surface. Place tails in basket; cover pot with lid and steam until shells are bright red and meat is fully cooked (about 8 min.).
3. Remove lobster tails from steamer basket; set aside to cool for 5 min. 
4. In a small saucepan, slowly heat butter over low heat until melted. Remove pan from heat; let stand for 2 min.
5. Using a spoon, skim milky solids from surface of butter; discard. Transfer remaining butter to a medium mixing bowl.
6. Remove lobster meat from tails; roughly chop. Toss meat with warm butter; set aside.
7. Spray cut sides of buns with cooking spray; toast on a griddle over medium heat, cut side down, until golden-brown (about 3 min.). 
8. Divide lobster meat among toasted buns; drizzle with additional butter from the mixing bowl.
9. Season with salt and pepper to taste; garnish with chives, if desired.
10. Serve with lemon wedges, if desired.

Tasty Tips:

• To bake lobster tails, preheat oven to 400°. Place tails on a parchment-lined baking sheet; bake until meat is opaque and firm (about 15 min.).
• Fully cooked, shelled lobster meat is available at the Seafood Counter – just ask! 
• To make mini lobster rolls, use Kowalski’s Dinner Rolls in place of the brioche buns.