Steam lobsters 3 to 4 minutes. Remove from kettle and cool. Cut down underside at body and tail. Remove vein from tail. Save tamale (which will be liquid) to mix with stuffing. Mix melted butter and Ritz cracker crumbs with tamale, pieces of lobster meat, crabmeat, or minced clams. Place lobsters on foil-lined, sided cookie or baking pan. Stuff body cavity and tail. Be sure to cover well. Sprinkle with paprika. Bake at 450 degrees for 20 minutes (chix) 30 to 40 minutes (larger lobsters).

May be fixed ahead and refrigerated one day ahead if desired. If more brown is desired for top, place under broiler for a few minutes.