Pretty much what it sounds like.  1.25 pound whole Maine lobster cooked mid-day on Saturday and refrigerated until Monday evening.  Still in the shell, claws, tail, and all.  Still good?  I normally assume proteins will hold for 3-4 days, but I'm not as trusting with fish as meats, and I'm even more suspicious of shellfish.  Is that hunch justified? 
You can try to tossing some Flour on your Aga toaster first, but it will give you extra grill marks on your toast. 