Easy to make for large groups
I think this recipe satisfies my needs, and has great presentation value.
There are not a lot of ingredients, and I forgot to take a picture of everything, but I will list them here:
8 1-1 1/4 Lb Lobsters, live, uncooked
1 Lb crab meat
1/4 cup mayonnaise
1 sleeve crackers (Ritz or other brand)
1/2 cup chopped onion
1/2 cup chopped red pepper
Lots of Butter
Step 1: Make the Stuffing and Steam the Lobster
If using canned, or jarred, or pressed crab meat, its always best to break it up or flake it out of the container with a fork. This keeps any lumps of crab meat from sticking together. Mix crab meat with mayonnaise and mustard. Work in the onions and peppers. Season with salt and pepper as desired.
Crush the sleeve of Ritz cracked using a muddle or back of a spoon. Don't completely obliterate them, crush until only pea-sized or smaller chunks remain. Add the crackers into the crab meat and mix together. Put aside for now.
Add about 1 inch of water to the bottom of a pot, turn heat to high.
Steam Lobsters in batches, depending on the size of your pot. Steam for 3-4 minutes, until lobsters are dead, and just beginning to turn red.
Step 2: Ice Bath
While the lobster are cooling to the touch, chop up 4-5 cloves of garlic. Put them into a small pot with 2 sticks of butter, turn heat on very low. Squeeze one lemon into the butter. Throughout the next steps, occasionally stir the pot when you have a free hand.
Step 3: Crack the Claws for More Even Grilling
First, crack both claws with the back of your knife. Strike firmly about 1/2 way down the thick part of each claw. Try to break about 1/2 inch into the claw as seen in the images below.
Step 4: Split and Clean the Lobster
Time to get stabby... Spread the lobster out on the cutting board, flatten the tail out if it is curled. Press the point of your chefs knife against the head of the lobster, about 1/2 inch from the eyes, right in the middle. Press down firmly until you hit the cutting board. Work the knife cutting to the back of the lobster, at the top of the tail. Firmly press the knife down, splitting the tail in half. Turn the knife around, placing back into the first place you cut, press down firmly to split the head in half.
Be gently with the split lobster, particularly between the tail and the body. If you are not careful, they will separate and ruin the presentation.
Remove the internal organs with your hand or a spoon. Remove the eyes, antennae, and any non-meat portions that you don't find appetizing. I don't know what their called, I'm not a lobster doctor. Wash the lobster halves under running water to remove any remaining innards. Let the lobster drain excess water and place on a large baking sheet.
Step 5: Stuff and Bake or Grill
Run the lemon butter through a strainer, or pour carefully to avoid large clumps of garlic.
Brush some of the garlic lemon butter across the tails. Arrange your lobsters for baking, or put them on a grill, shell side down for 3-5 minutes on medium heat. Bake for 5 minutes at 400, then broil for 2 minutes to brown the top of the crab. Server with small cups of lemon butter.
I hadn't really planned to make an instructable, so I forgot the most important photo, the finished baked shot. I do these occassionaly for summer clam bakes, so I will update when i have one.