Bring a large, tall pot of water to boil (large enough to fully fit both lobsters). When it comes to a raging boil, place the lobsters in the pot and cook until bright red – about 6 to 8 minutes. Remove and let cool. Remove all of the lobster meat and roughly chop. Place the lobster meat in a large bowl. In a small bowl, stir together the mayonnaise, lemon zest, green onions, chives, and celery seeds. Add to the bowl of lobster meat and stir to completely coat the lobster. Season to taste with salt and pepper.

Line the bacon on a wire rack and place on top of a baking sheet. Place inside a cold oven and turn the oven on to 400°F. Once the oven comes up to temperature, cook the bacon for 15-20 minutes, depending on how crispy you like it. When the bacon is done, blot with paper towels to absorb the access grease and cut each piece in half. 

Meanwhile, toast the brioche, coat each slice with mayonnaise. Now assemble the sandwiches. Place one slice of brioche down and layer with tomato slices, romaine, and bacon. Place a second slice of brioche on top of the bacon and spoon the lobster salad on top. Place the third slice of brioche on top and carefully cut in half. Assembly the remaining three sandwiches the same way. Enjoy!