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1
Bring a large pot of salted water to a rolling boil.
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2
Holding the lobsters by the tail, plunge them head first into the boiling water (this will kill them instantly) and cover the pot.
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3
Once the water returns to a boil, cook the lobsters until they are bright red and cooked through, 8 to 10 minutes.
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4
Remove them from the pot and set them aside for 4 to 5 minutes.
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5
Then crack the lobsters and remove the meat from the tails and claws.
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6
Cut the meat into 1/2-inch pieces.
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7
Cover and set aside.
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8
Place the potatoes in a large heavy saucepan and cover with cold water.
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9
Salt the water and bring to a boil over high heat.
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10
Then reduce the heat and simmer until tender, 20 to 25 minutes.
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11
Drain the potatoes and return them to the pot.
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12
Shake the pan over low heat for 10 seconds to dry them out.
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13
Transfer the potatoes to a large bowl, and add the milk and butter.
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14
Using a ricer, potato masher, or fork, mash the potatoes, adding extra milk and/or butter if desired.
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15
Season the potatoes generously with coarse salt and black pepper, and add the lemon zest.
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16
Gently fold in the lobster meat and the chives.
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17
Fluff with a fork, and serve immediately.
