1. In a food processor, combine the lobster meat with the mayonnaise, chopped tarragon and grated lemon zest and pulse to a chunky paste. Season with salt and black pepper.
2. Using a paring knife, cut a 1 1/2 inch-round plug out of the top of each roll, leaving a 1/2 inch border all around. Using a small spoon, carefully hollow out the rolls. Spoon the lobster filling into the rolls and garnish with the chives.