Hot Buttered Lobster Rolls

Bring 6 quarts water to boil in large stockpot over high heat. Add lobsters and 3 tablespoons salt, making sure lobsters are completely submerged. Reduce heat to medium-low, cover, and cook for 10 minutes. Transfer lobsters to rimmed baking sheet and let cool for 10 minutes.

Remove lobster meat from claws and tails. Cut meat into rough ¾-inch pieces; set aside. Spread softened butter evenly on outer cut sides of buns. Toast outside of buns in 12-inch skillet over medium heat. Transfer buns to serving platter.

Melt remaining 6 tablespoons butter in now-empty skillet over medium-low heat. Stir in shallot, if using; lobster; and salt and cook until lobster is heated through, about 2 minutes.

Using slotted spoon, divide lobster mixture among buns. Sprinkle lobster rolls with chives and drizzle with any remaining butter from skillet, if desired. Serve with lemon wedges.