Ingredients

• 2 1 1/4 LB lobsters

• 1 can peekytoe crab (be sure it is pre-cooked)

• 4 sprigs parsley

• 2 sprigs tarragon

• 1 Ib butter

• Oyster Crackers crushed (instead of bread crumb)

• Salt & pepper (remember to not oversalt food - the ocean already has a natural salt to it)

• 1 medium onion

• 4 tbs of butter unsalted or olive oil

• 1 lemon (juice from it)

• 8 shrimp peeled and deveined

• 8 scallops

• 6oz white fish

Directions

1. Preheat oven to 425º

2. Split lobsters from head to tail (remove tamale if you so desire) Make sure to keep the lobster is still attached and not completely cut in half.

3. Cut up shrimp, fish, and scallops plus any other ingredients you wish to add. Saute above in a pan with butter for 3-5 mins. Remove from heat and add to bowl - allow for it to cool *if you plan to cook right away you can stuff lobsters and place in oven on sheet tray*

4. Take the prepared shrimp, fish, and scallops in a bowl and crumple oyster crackers - add the springs of parsley and tarragon. Add a little salt and pepper for flavor along with a squeeze of lemon juice. Mix everything together in the bowl.

5. Lay lobster flat on a sheet tray (shell on the sheet tray). Add the mixture and stuff the lobster lay into the tail and head Top with crushed oyster crackers. Pour 12 cups of white wine to create a thin layer of wine on a sheet pan Carefully place in the oven for 12 - 15 mins at 425

   *Pre-cooking the lobster meat will dry out the meat*