Insert a sharp knife in back of each head between eyes. Make 2 cuts lengthwise and 2 cuts crosswise in underside of lobster tail; remove thin membrane. Cut lengthwise through flesh of each tail, but not through shell. Open tails, exposing meat. Use the tip of a sharp knife to scrape out black vein that runs length of lobster. Remove and discard body cavity organs that are near head. Rinse under cold water. Pat dry with paper towels.
Lightly coat grill rack with nonstick cooking spray. Preheat grill to medium; prepare for indirect cooking.
In small saucepan over low heat cook and stir butter, lemon juice, lemon peel, tarragon and chives until butter is melted.
Place lobsters, shell-side down, on grill rack. Brush generously with some butter mixture. Grill, covered, 20 to 30 minutes or until lobster meat is nearly opaque, brushing twice with butter mixture. Do not turn lobsters. Sprinkle with breadcrumbs and drizzle with remaining butter mixture. Cover and grill 10 to 12 minutes more or until lobster meat is opaque.
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