Fill a large skillet with deep sides with water and bring it to a boil on the stove. Boil the lobster tails for 8 minutes or so, until they become a vivid red. Take the pan off of the heat and remove the tails. Drain the water from the pan but keep it on the stove without washing it. When the tails become cool enough to handle, crack them open and remove the meat. Dice it into manageable, bite sized pieces and set it aside. Then heat the butter and lemon juice together in the skillet over medium high heat.

Add the scallions, garlic, celery and lemon zest and let them get fragrant for a minutes. Season it all with the dried parsley, dried tarragon, salt and pepper while they cook. Then add the lobster meat back in and let it cook with the mixture for another minute. Take the pan off of the heat. Meanwhile, toast the Portuguese rolls and butter them. Stuff each roll with half of the mixture and serve immediately! Enjoy!