Baked Stuffed Lobster

Saute the onion in half of the butter until soft but not browned. Stir in the parsley and shrimp and cook for 1 minute. Remove from heat and let cool slightly.

Season with salt and freshly ground pepper.

Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail.

Spread the lobster open. With your fingers, remove and discard the food sac near the head. Remove and reserve the tomalley and eggs, if present. Remove and discard the vein that runs down the middle of the tail. Crack the claws. Rinse the lobster under cold running water.

Season the lobsters lightly with salt and freshly ground pepper. If you want to use the tomalley and eggs, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture.

Divide the mixture evenly between the two lobsters, spreading the stuffing over the center so that the lobsters look whole again.

Brush the tail, stuffing, and cracked claws with the remaining melted butter. Bake approximately 18 minutes in a 350 degrees F oven or until done.