1-First, place the eggs in a single layer in a large pan and cover with water just above the eggs. Bring the water to a boil on the stovetop, then turn off the heat and let the eggs sit in the hot water for 10 minutes.

2-Next, rinse the eggs under cold water and refrigerate until cold. Once cooled, peel the eggs and cut them in half lengthwise.

3-Then, remove the yolks and place them in a bowl. Mash the yolks with a fork and add the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.

4-After that, beat the mixture with a mixer on medium speed for 2 minutes until smooth. Fold in the chopped lobster gently to keep the texture intact.

5-Now, spoon the filling into the egg whites and arrange them on a serving platter.

6-Finally, garnish each egg with a piece of lobster, then sprinkle with smoked paprika and chopped chives. Refrigerate until ready to serve, which takes about 2 hours total including prep time of 10 minutes and cook time of 25 minutes.