Boil the lobster and remove the shell, keeping only the meat and taking care to remove the innards.

Chop the lobster meat and mix it in a bowl with the mayonnaise, chives, salt, and pepper.

Slice the hot dog buns open lengthwise. Butter a grill or griddle and toast the inside of the buns.

Fill the buns with the lobster mixture, lettuce, and thin shavings of 18-month-aged Parmigiano Reggiano PDO.

If desired, serve with French fries or a cabbage slaw.