1. Heat the oven to 425°F (220°C). If using live lobster, cook by boiling or steaming until the shell turns bright red and the meat is opaque, approximately 10-12 minutes for a 2 lb (907 g) lobster. Allow to cool enough to handle safely.
2. Remove all meat from the lobster shell. Reserve the shells intact. Cut the meat into rough 3/4-inch (2 cm) cubes.
3. Prepare White Sauce II separately and bring to a gentle simmer in a heavy saucepan over medium-low heat. Add the cubed lobster meat to the sauce and stir to combine — the sauce should coat the meat and the mixture should be steaming throughout, approximately 3-4 minutes. Add the salt, cayenne, and lemon juice; stir to distribute evenly.
4. To stabilize the reserved lobster shells so they retain their shape during baking, insert small wooden skewers of sufficient length across the opening of each shell half. Brush the exterior of the shells with olive oil to help preserve the shell's color during baking.
5. Spoon the lobster mixture back into the prepared shells, or alternatively into buttered scallop shells or a buttered baking dish approximately 9x6 inches (23x15 cm). Cover the surface evenly with buttered breadcrumbs.
6. Bake at 425°F (220°C) for 10-15 minutes, until the breadcrumb topping is deep golden brown and the sauce is visibly bubbling at the edges. The crumbs should feel crisp when lightly pressed with the back of a spoon.
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