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Bring a large pot of salted water to a boil over high heat.
Add lobsters, return to a boil and cook 8 minutes.
Cool lobsters by plunging into ice water.
Twist off claws and tails and discard bodies.
Remove all meat and chop roughly into bite-size pieces.
Transfer to a medium bowl.
Add celery, mayonnaise, chives, lemon juice, salt and pepper.
Toss to combine, then refrigerate for at least thirty minutes. Serve chilled.