• 4 (2 lb each) lobsters
• 16 oz lump crabmeat (about 2 cups)
• ½ lb sea scallops (about 1 cup)
• ½ lb cooked medium-size shrimp (about 1 cup)
• 3 additional lobster tails, chopped (optional)
• 2 sleeves Ritz crackers
• 1 cup seasoned breadcrumbs
• juice of 1 lemon
• 1 cup Parmesan cheese, grated
• ¾ - 1 cup sweet wine (sherry, marsala or Madeira)
• 2 ½ sticks melted butter (salted) - save some for brushing the lobster before putting in the oven
• 1 cup of white wine

Optional for Serving

• lemon wedges
• fresh parsley
• melted butter

Prep the Lobsters

1. Place the lobster on its back (have a few kitchen towels on a cutting board to absorb the liquid). With a very sharp knife pierce the lobster in the head and cut down vertically all the way to the base
2. Remove claws and knuckles with kitchen sheers and reserve
3. Break down all the joints so the lobster will lay completely flat. If you don't, it will curl up while cooking. Continue with the other three

Cook Lobster Claws & Knuckles

1. Put about 2" of water in a large pot, season with salt and cover, put on medium low. Place claws and knuckles in pot and steam for about 10 minutes
2. Crack and remove meat. Put aside. Reserve liquid that comes out of shells

Make the Stuffing  (Freeze leftover stuffing and use it at a later date for baked stuff shrimp or lobster!)

1. Pick over crabmeat, quarter the scallops, chop shrimp and lobster meat. In a large bowl place scallops and coat with breadcrumbs
2. Add all the seafood, the Parmesan cheese and crushed Ritz crackers together, then toss evenly. Put aside
3. Pour reserved liquid from claws over seafood crumb mixture
4. Add butter, lemon juice and sweet wine. Toss again. The mixture should hold together nicely (if not adjust accordingly)

Stuff the Lobsters

1. Preheat oven to 400º
2. Place the meat of 2 cooked claws into the cavity of each raw lobster
3. Take about a cup or so of stuffing and pack the lobster loosely
4. Baste each lobster with melted butter
5. Poor about a ½ cup dry white wine in each pan
6. Bake for 30 minutes, basting halfway through
7. Garnish with a lemon wedge and parsley and serve with warm melted butter