Bring a very large stockpot filled with water to a boil. It needs to be large enough to submerge both lobsters in the water. When boiling, generously salt the water to 2 tablespoons of coarse salt.

Add the lobsters to the pot of boiling water and cover with a lid set slightly askew to release steam. Decrease the heat slightly so the water is still boiling, but won't boil over. Cook for 15 to 16 minutes until the lobster is bright red.

Use a pair of tongs to carefully remove the lobster from the boiling salt water, then let it rest on a coating board for a few minutes until it is cool enough to handle.

Grip the lobster with both hands around it's middle and twist your hands in opposite directions to separate the lobster tail. Rinse both parts with cold water to clean away the contents of the lobster's stomach. Twist off both claws, then twist off the knuckles.

Use a sharp pair of kitchen shears to cut through the underside of the lobster tail, then peel off the outer shell to remove the lobster meat. Use lobster crackers or your shears to open up the claw and knuckle pieces and remove the meat there as well.

Roughly chop the lobster meat, then add to a bowl with the lemon juice, mayo, chives, and parsley. Toss to coat the lobster meat and season with a little salt and pepper.

Heat a griddle over medium-high heat, then brush the outsides of two hot dog buns with the melted butter. Place the buttered sides down on the griddle and let them cook for a minute or two until toasty and slightly golden brown.

Divide the lobster roll filling between the two buns and serve.