2 (1 1/2 lb.) live lobsters
1/2 lb. scallops
2 sleeves Ritz crackers
2 tbsp. paprika
1 stick butter
1/3 c. white wine
1 tsp. Worcestershire sauce

Crush crackers into coarse crumbs. Melt butter. Combine crumbs, butter, paprika, wine and Worcestershire sauce; mix well. Mixture should stick together when pinched. Add salt and pepper to taste. Chop scallops fine and set aside.

Put live lobster on its back and with a sharp knife, split it down the center lengthwise. Remove gall sack from the head. Remove the intestinal tract. Do Not remove the green tamale of red roe (considered a delicacy). Spread layer of crumbs in the split cavity. Spread half of the scallops over the crackers. Cover the scallops with a layer of crumbs. Repeat for the other lobster.

Place on cookie sheet and bake in a 350 degree oven for 10 minutes. Lace each lobster with 1 tablespoon melted butter. Continue cooking another 15-20 minutes.