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Bring the water to a boil.
Add the lobsters, cover, and cook until they turn bright red, about 8 minutes.
Remove the lobster and set aside to cool.
Crack the shells and pick the meat from the tail and claws.
Cut the lobster meat into bite-sized pieces.
Combine the mayonnaise, honey, lemon juice, salt, black pepper, and chives in a bowl and set aside.
Trim about ¼ inch (5 mm) off both sides of the hot dog buns and spread butter on the cut sides.
Heat a skillet over medium heat and cook the sides until nicely toasted and golden brown.
Fill the inside of the buns with the lobster meat and serve immediately.