For each serving, use one live lobster. Place lobsters on their backs; cross the large claws, hold firmly, and with a sharp pointed cut quickly through the entire length of the body and tail beginning at a point between the two large claws. Remove craw and intestinal vein, leaving all tomalley and "juice."

For 4 servings, have ready a dressing made as follows:

Roll or grind 16 round old-fashioned "common" (unsalted) crackers into fine crumbs; season with salt and pepper. Mix crumbs with 1/4 cup melted butter, 1/4 cup whole milk, and moisten to proper consistency with sherry. Stuff lobsters as full as possible.

Pour melted butter over the dressing and sprinkle liberally with grated Parmesan cheese and paprika. To preserve moistness, place large lettuce leaves over the dressing. Bake in a hot 350 to 400 degree oven for 30-40 minutes. Remove lettuce leaves and serve immediately.