BAKED MAINE STUFFED LOBSTER

Steps:

• In a food processor, grind the crackers into crumbs.
• Combine the Worcestershire sauce and melted butter with the crumbs till mixed well.
• Add the Parmesan cheese; mix well.
• Saute the scallops and shrimp in a little butter and garlic (don't burn the garlic).
• Remove from pan and toss lightly with cracker crumbs.
• Turn each live lobster over and with a sharp knife, split lobsters from center top to bottom of tail fins on the stomach side (underneath), being careful not to split all the way through the back shell.
• Clean out the body cavity by removing the tomalley (green stuff), the roe (pink stuff), the stomach sac, and the vein that runs the length of the lobster.
• Rinse with cold water.
• Use your finger to press the body open to expose the meat (which also should have been split with the knife).
• Fill the cavity of each lobster with the stuffing.
• Place in a foil-lined pan and bring the edges of the foil up over the tail of each lobster.
• Press so that the foil holds the end of the tail to the pan so the tails do not curl up as they bake OR skip the foil and place a rock on each tail.
• Bake at 375 degrees for 15-20 minutes.