How to Make It
Insert steamer rack into a 6-quart programmable electric pressure cooker; add water. Arrange eggs on steamer rack; top with lobster tail. Close and lock lid of cooker; turn the pressure release valve to sealing position. Program cooker to cook on Manual on Low Pressure for 8 minutes.
Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Transfer eggs and lobster to a bowl of ice water; let stand 5 minutes. Peel eggs; set aside. Remove meat from shell of lobster tail; finely chop meat.
Cut eggs in half lengthwise. Transfer yolks to a medium bowl; set egg whites aside. Add mayonnaise, lemon juice, mustard, pepper, and salt to bowl; mash with a fork until smooth. Stir in celery and lobster meat. Spoon filling into egg whites.
Melt butter in a small skillet over medium. Add bread; cook, stirring often, until golden brown, about 4 minutes. Garnish eggs with breadcrumbs, chives, and paprika.
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.