Cut slices from the thickest part of cooked lobsters.  Cut up the rest and make it into a very good kedgeree with coarsely choppd hard-boiled egg and rice well seasoned and rather more butter than usual, as there is no sauce to this dish.  Paint the grill and the slices of lobster with melted butter, skewer them on a plated skewer and grill for a very few moments.  Slip three slices on to as many wooden cocktail sticks as required and serve very hot on a flat bed of kedgeree.