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Remove the shell from the lobster tails leaving the tail intact.
Butterfly each one and pound thinly.
Season with salt and pepper.
Beat the eggs with the milk in a shallow bowl.
Place the flour in another plate and breadcrumbs in another.
Coat each lobster tail with flour and dip each into the egg then breadcrumbs to fully coat.
Heat the olive oil in a large frying pan and fry until golden on each side.
Serve with the melted butter.