Grill them all in the evening for dinner. Eat your fill dunked in butter; wrap up rest and stick in fridge. Next day for brunch--lobster rolls. That evening--lobster fried rice. Following day, lobster salad--and for evening, chop up any leftovers and toss in some cream of shrimp soup.
My last trip to Maine I had lobster at least once a day--and even twice a day on a few of days; trip was 8 days long, and I never got my fill, so I know it's possible.
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