Baked Stuffed Lobster New England-style

Ingredients

 * 8 tablespoons unsalted butter
 * 3 tablespoons butter, melted (for brushing)
 * 1 medium onion, finely diced
 * 2 sprigs tarragon, leaves picked and coarsely chopped
 * 2 sprigs Italian parsley, leaves picked and coarsely chopped
 * 4 ounces peeled raw Maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into ½-inch dice
 * kosher salt or sea salt
 * freshly ground black pepper
 * 2 hard shell select lobsters (1½ to 2½ pounds each)
 * 3 ounces common crackers or oyster crackers or dried cornbread, crumbled

Directions

 * 1) Preheat the oven to 425°F.
 * 2) Melt 8 tablespoons butter in a 9-inch skillet over medium heat.
 * 3) Add the onion and cook for 5 minutes until soft but not browned.
 * 4) Stir in the tarragon and parsley.
 * 5) If using raw shrimp or scallops, add them with the herbs and cook for 1 minute.
 * 6) Remove from the heat and let cool slightly.
 * 7) If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat.
 * 8) Season with salt and pepper.
 * 9) With a cleaver of chef’s knife, split the lobsters in half lengthwise.
 * 10) Remove and discard the head sac and intestine.
 * 11) Remove the tomalley and the roe if present and place in a small bowl.
 * 12) Break into small pieces using a fork.
 * 13) With the back side of a knife, crack the center of each claw on 1 side only.
 * 14) Season the lobsters lightly with salt and pepper.
 * 15) On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
 * 16) The tomalley and roe are optional for the stuffing.
 * 17) If you want to include them, mix them into the seafood mixture.
 * 18) Gently fold the crumbled crackers into the mixture.
 * 19) Divide the mixture evenly between 2 lobsters.
 * 20) If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again.
 * 21) Do not pack the stuffing tightly, or it will affect the even baking of the lobster.
 * 22) Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws.
 * 23) Bake until the lobster is cooked through and the stuffing is crisp and golden.
 * 24) Bake 17 minutes for a 1½ pound lobster and 24 minutes for a 2-pound lobster.