1. Melt butter in a small, heavy-bottomed pot over low heat.
2. Remove pot from heat and let sit for 3 minutes.
3. Skim froth with a ladle and slowly pour butter into a measuring cup, leaving milky solids in bottom of pot.
4. Discard solids.
1. Fill a 6-quart pot three fourths full with salted water and bring to a boil.
2. Plunge lobsters headfirst into water and boil, partially covered, about 9 to 10 minutes.
3. Transfer lobsters with tongs to a colander and drain the lobster with the head down to remove excess liquid.
4. In a small saucepan on medium heat, bring 1 cup of clarified butter with lemon juice, chives, salt and pepper just to a simmer.
5. Set aside.
6. Using kitchen shears, remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
7. Crack claws and serve lobsters on a platter with clarified butter on the side.
8. Spoon some butter over each lobster tail and serve remainder on the side.