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PREPARATION:Spread toast lightly with butter. Cut 4 slices diagonally, into halves. For each sandwich, arrange 1 whole toast slice with a toast half on each side.
Cook bacon in skillet; add onion and green pepper and cook until tender. Drain off excess bacon grease; add lobster and cook just to heat. Add a little butter if needed for cooking eggs.
Combine eggs, salt, and pepper; beat slightly. Add to lobster mixture in skillet and cook as for scrambled eggs. Spoon cooked eggs with lobster over toast and serve hot. Garnish with tomato slices and olives, if desired.
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