2 - 2 1/2 lb. lobsters, steamed or boiled
1 c. bechamel or white sauce, at room temperature
1 c. seasoned flour (salt & pepper or your choice)
3 eggs, beaten
1 c. bred crumbs
2 c. olive oil

Cut the tail on the bias to 1/4" slices. Place on a sheet pan. Cut remaining lobster into bite size pieces and mix with sauce. Put a dollop of sauce on each slice of lobster.

Refrigerate slices for at least 2 hours. Bread lobster pieces. First flour, then egg, then crumbs. Fry in hot olive oil until golden on both sides. Oil must be 325 degrees.