Bring a large pot of salted water to a boil and carefully add the live lobster. Cover and cook until shells turn vivid red and meat is just tender, about 8-10 minutes. Remove the lobster and let it cool slightly.
Once cooled enough to handle, crack open the lobster claws and tail with a sharp knife or lobster cracker, extracting all the tender meat and setting aside. Be careful to keep shells intact to contain juices.
Chop the lobster meat into bite-sized chunks and place in a mixing bowl. Squeeze fresh lemon juice over the meat and gently fold in mayonnaise, chopped celery, chives, smoked paprika, salt, and pepper until evenly combined.
Slice the buns lengthwise, then heat a skillet over medium heat, adding butter to toast the cut sides until golden brown and crispy, about 2-3 minutes. Watch carefully to avoid burning.
Spoon the lobster salad generously into each toasted bun, pressing gently to fill the space and create a tight, juicy filling.
Serve the lobster rolls immediately, with the crispy edges of the toasted buns contrasting wonderfully with the tender, flavorful lobster filling. Enjoy!
