5 lobsters (1 pound each) or 1.5 pounds of lobster meat
1/2 pound butter
2T lemon juice
3 cups crushed Ritz crackers
Lemon wedges

Steam the lobsters in salted water 12-15 minutes, or until done. Let cool. Over a bowl that can hold the juices, pick out the meat from the tails, knuckles and claws. Reserve tomalleys. Melt the butter in a frying pan. Stir in the tomalleys and lemon juice. Remove from the heat. Stir in the crushed crackers. Add enough reserved lobster juice so the mixture is moist and thick, somewhat like turkey stuffing.

Divide the lobster meat among 4 individual casseroles. Cover the cracker mixture, patting it on evenly. Bake at 425 degrees until the top begins to brown, about 10 minutes. Garnish with parsley and lemon wedges.

Makes 4 servings