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1
Preheat the oven to 425 degrees F.
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2
Melt 8 tablespoons butter in a 9-inch skillet over medium heat.
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3
Add the onion and cook for 5 minutes until soft but not browned.
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4
Stir in the tarragon and parsley.
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5
If using raw shrimp or scallops, add them with the herbs and cook for 1 minute.
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6
Remove from the heat and let cool slightly.
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7
If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat.
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8
Season with salt and pepper.
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9
With a cleaver of chef's knife, split the lobsters in half lengthwise.
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10
Remove and discard the head sac and intestine.
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11
Remove the tomalley and the roe if present and place in a small bowl.
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12
Break into small pieces using a fork.
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13
With the back side of a knife, crack the center of each claw on 1 side only.
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14
Season the lobsters lightly with salt and pepper.
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15
On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
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16
The tomalley and roe are optional for the stuffing.
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17
If you want to include them, mix them into the seafood mixture.
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18
Gently fold the crumbled crackers into the mixture.
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19
Divide the mixture evenly between 2 lobsters.
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20
If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again.
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21
Do not pack the stuffing tightly, or it will affect the even baking of the lobster.
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22
Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws.
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23
Bake until the lobster is cooked through and the stuffing is crisp and golden.
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24
Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.
