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.

Final assembly:

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.