Mortillaro Lobster Stuffing for Baked Stuffed Lobsters

1 pound fresh lobster meat, chopped
1 sleeve Ritz crackers, roughly pounded to crumbs, not ground fine 10 unsalted Saltine crackers, roughly pounded to crumbs ½ pound butter, melted
 3 dashes Worcestershire Sauce
 2 dashes Tabasco
sauce Dash ground black pepper
 Dash dried oregano Dash dried parsley 2 live 1½ - 2½-pound hard shell select lobsters Salt and pepper
 Melted butter for cooking


Preheat oven to 425° F. In a large bowl stir together the first nine ingredients. Mix well to combine, breaking up any large pieces of cracker crumbs.

With a cleaver or chef’s knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe (if present) and place in a small bowl. Mash into small pieces using a fork (the tomalley and roe are optional for the stuffing; if you wish to include them, stir them into the stuffing mixture). With the backside of a knife, crack the center of each claw on 1 side only. Season the lobsters lightly with salt and pepper. Place the halves, cut side up, on a large roasting pan or baking sheet.

Divide the stuffing mixture evenly between the 4 lobster halves. Do not pack the stuffing tightly, or it will not cook evenly. Place any leftover stuffing in a buttered casserole dish or ramekins to bake separately.

Brush the 3 tablespoons melted butter over the exposed meat, tail, stuffing, and claws. Bake until the lobster is cooked through and the stuffing is crisp and golden, about 17 minutes for a 1½ -pound lobster and 24 minutes for a 2-pound lobster.