Grandma'S Stuffed Lobster - cooking recipe

Ingredients

1/2 cup butter, or as needed
1/2 pound bay scallops
2 cups ground butter round crackers (such as Ritz(R))
1 cup graham cracker crumbs
1 teaspoon poultry seasoning
2 medium (1 1/2 pound) live cold-water lobsters

Preparation

Melt butter in a skillet over medium heat. Add scallops; cook and stir until opaque, about 6 minutes.
Combine the cooked scallops and melted butter from the skillet, ground crackers, graham cracker crumbs, and poultry seasoning in a bowl. Mix well, adding additional melted butter if the stuffing is too dry.
Bring 2 inches water to a boil in a large pot. Place lobsters in pot; steam until bright red, about 20 minutes.
Lay cooked lobsters on the their backs on a work surface. Wear gloves and make an incision between the legs down to the tail using a heavy knife. Pry open the chest cavity and rinse out innards with warm water. Fill the chest cavity and tail with the stuffing until overflowing.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place stuffed lobsters on their back on a baking sheet.
Bake under the broiler until stuffing has browned, about 5 minutes.