Reset oven heat to 350 degrees. In a large pot, melt butter over medium heat.
Add cayenne, smoked paprika, onion powder, garlic powder, parsley, sea salt, and black pepper to pot. Cook until fragrant (about 5 minutes). Meanwhile, chop celery, onion, and bell pepper, and mince garlic.
Add celery, onion, bell pepper, and garlic to pot. Cook until tender and translucent (about 8 minutes).
Add veggie broth or seafood stock and hot sauce to pot and stir to incorporate. Meanwhile, beat remaining seven eggs and set aside.
Bring mixture to a boil then remove from heat and stir in cornbread, evaporated milk and eggs until smooth and uniform.
Add shrimp, crabmeat, and lobster meat to dressing and mix in thoroughly until well incorporated.
Spread dressing into a 13x9-inch pan and bake, uncovered, for about 45 minutes to an hour or until dressing is golden brown and firm to the touch.
Serve with lemon wedges, if desired.