Palooka's Baked Stuffed Lobster

1 live lobster, about 1 to 11/2 pounds

3 ounces (about 1/2 cup) Ritz cracker crumbs

1 tablespoon Parmesan cheese, grated

1/2 stick butter, melted

2 big ol' tablespoons of fresh sour cream

1 tablespoon finely chopped green onion

2 ounces scallops (or haddock)

4 ounces shrimp (peeled)

This recipe is for stuffing 1 lobster.  Multiply ingredients times number of lobsters

1.   Preheat oven to 450F.

2.  Split live lobsters on the underside with a sharp, pointed knife from head to tail.  (This completely freaked me out the first time I had to do it, but I survived.  I kept waiting for the lobster to stop kicking.  He was finally pronounced dead just before I began spooning in the stuffing).  Open flat and remove intestinal vein, stomach, and tomalley. If desired, save tomalley to add to stuffing. Crack claws, remove meat, and cut into pieces.

3.  Moisten crumbs with butter and egg. Then add Parmesan cheese, sour cream, green onion, tomalley and fresh raw seafood. Spread stuffing mixture generously in cavity, and split tail.

Place on cookie sheet and bake for 20 minutes.

This is easy, and my wife says it rocks!. try this one when you find lobsters at a good price.  This recipe also has great entertainment value if you enjoy chasing your spouse around the kitchen with angry critters with big claws. serve with extra butter following the clam's casino appetizer... chose a nice white wine for this... don't go all out on the entree and skimp on the vino.