In a large pot, bring the water to a boil. Add the lobsters. Bring the water back to a rolling boil and start a timer for 8 minutes. When the timer sounds remove the cooked lobsters and put them into an ice bath to stop the cooking process. When cooled, remove all the lobster meat and cut into 1/2-inch dice. Refrigerate cooked lobster until you are ready to assemble the sandwiches.
For the dressing:
Mix the mayonnaise, celery, onion, paprika, salt, lemon juice and pepper in a mixing bowl. Add the lobster pieces, stirring to combine. Cover and refrigerate until ready to serve.
Using clarified butter, brush both sides the hot dog buns and toast in a hot saute pan or on a griddle until golden brown. While still warm, divide the lobster roll filling evenly among buns. Serve with fresh lemon wedges and favorite side dish.
Recipe courtesy of Brandon Biederman, Executive Chef, Steuben's Food Service, Denver, CO.