DIRECTIONS:
1.) Heat a medium sauce pot filled with water over high heat, and prepare 1 large ice water bath or 2 small.
2.) Once water is boiling gently add eggs with a large spoon or small sieve and set a timer for 13 minutes.
3.) Carefully transfer eggs to ice bath to stop cooking.
4.) Allow water to return to boil, if not already, and add lobster tails. Cook for 9 minutes.
5.) Transfer lobster to ice water bath until cool.
6.) Use kitchen shears to cut lengthwise down the top and bottom shell, remove meat and roughly chop.
7.) Peel eggs and roughly chop.
8.) Heat butter in a small saucepan over medium low heat, until it is fragrant and lightly browned, about 5 minutes. Keep warm.
9.) Meanwhile in a mixing bowl combine mayonnaise, parsley, chives, tarragon, and lemon juice.
10.) Fold in chopped eggs and lobster. Season to taste with salt and pepper.
11.) Divide egg and lobster salad between rolls and serve with browned butter on the side.
