1. Fill a sauce pan with cold water and lay eggs in a single layer. Make sure the eggs are covered with about 1 inch of water.
  2. Heat over high heat until it reaches a rolling boil.
  3. Turn the heat off after it reaches a boil, and keep on hot burner, covered, for 10-12 minutes.
  4. Add eggs to an ice bath for easy peeling.
  5. Peel and cut eggs in half and scoop egg yolks into bowl.
  6. Add mayo, Dijon, chopped shallots, chopped pickles, paprika, salt and pepper and mix to combine.
  7. Fill eggs with yolk mixture.
  8. Top eggs with lobster knuckle and claw meat and sprinkle with Luke's Secret Seasoning