1 pound and three quarter lobster per person
1 pound of Maine crab meat per 4 lobsters
2 sleeves of Ritz crackers, coarsely crushed with a rolling pin
½ pound melted butter (unsalted)
¾ cup grated parmesan, save ¼ cup for the top

I parboil my lobsters in boiling water for 5 minutes till they just start to turn color, not red. Remove from water and let cool till you can handle them. place the lobster on its back exposing the underside, take a large knife and cut from the head to 2 inches into the tail, but don’t cut through the bottom shell. Open the the slot with your hands so it will hold enough stuffing. There is a sand sac in the head area, feel around with your finger, it is hard like cartilage, remove and discard. Scoop out the green tomalley out of the body and reserve.

Stuffing:
Melt the butter, and cool slightly. In a large bowl place the crushed Ritz crackers, the crab meat, 1/2 cup grated parmesan, the green tomalley and the melted butter. With your hands combine these ingredients till they just hold together. Stuff into the lobster cavity evenly and dust with the remaining parmesan. Bake on a cookie sheet at 350°F for 25 minutes.

I like to put them under the broiler till they are gold on top. I serve them with melted butter that I have added crushed garlic and lemon juice to. This is really rich and needs only a  salad!

Brenda Athanus