Fill a large lobster pot with fresh, cold water, bring water to a rolling boil. Carefully add the lobsters, covering pot with lid and cooking for approx. 12-15 minutes.
Allow lobsters to cool slightly, crack and pull meat out of shells, placing picked over meat in a mixing bowl.
While still slightly warm, season lobster meat with fine sea salt, enough to remind you that it came from the sea.
Roughly cut lobster meat into bite sized pieces being careful not to shred.
Squeeze lemon juice over lobster meat, removing any rogue seeds. See below for Jule’s favorite citrus squeezer. It’s a game changer.
Add both mayos and then drizzle in the melted butter, continuing to stir gently after each ingredient. NOTE: You do not have to use all mayonnaise and all the butter. Taste as you go, look for your desired texture and consistency and adjust accordingly. I personally detests a goopy lobster salad. The mayo and butter combination is not meant to create a messy, wet salad. It is, however, all about the silken, luxurious taste and feel that cannot be achieved using only mayonnaise. Trust me on this one.
Fold in the chopped tarragon and TASTE.
Season again if needed.
Toast hotdog buns lightly until crisp and dry (there is nothing worse than a doughy bun).
Pile high and sigh...