I've also used this recipe with scallops. The cook or prep time does not include cooking the lobster or picking the lobster or the cheese sauce time. I usually do individual casserole dishes for everyone but you could easily do this in a bigger dish, your choice. You will need a batch of Hailey's Favorite Cheese Sauce, recipe #364959 for this. My last 8 1/2 pounder I only boiled for 30 minutes, no more. If you have the fish market cook the lobster, tell them not to over cook it because the meat will cook again. I didn't include a measurement for the tomalley because it depends on what you get from the lobster. If you have access to a fish market that has fresh lobsters and ask the fish monger to save you some of the tomalley it will make a difference. This recipe calls for the tomalley, the green stuff in the head, not absolutely neccesary but it adds a nice flavor to the topping. The biggest one I ever cooked was 10 1/2 pounds. Living near New Bedford and having the luxury of all the fresh seafood markets available, I usually buy my lobsters live and cook them at home and pick them myself. I played around with this recipe because this is similar to the way my Mom used to make it, but she didn't go by recipes. I've had people say this is the best lobster dish they ever ate. One of my favorie things to make and to eat!.That was sure a lot of typing for such an easy recipe, but it is worth it.Let it sit on the counter for a couple minutes, just to set up and cool a bit.Set back in the oven for about 5 minutes.Push it down a bit so that it can absorb the liquid in the pie.Stir it all together so the crackers get nice and coated.Cook over low heat just to let the butter melt.You can add more if you think it is too dry.Then add whats left of the stick of butter.I don't make mine super fine, just kinda crushed.Use the back of a big spoon, as fine as you like em.Just crush up the crackers, right in a frying pan.While this is cooking you can make the crust.Put in the oven at 350 for about 15 minutes.It will all work out in the end, promise!.I did this once and looked like an idiot at the sink trying to pour out some milk while keeping the lobster in!.Don't worry if you think you have poured too much, it will be okay.The milk should come just about half way up the meat, not cover it.Pour some Half& Half over the meat next.TRY not to do this, it really is better if you have a nice amount of lobster at the bottom of the dish!.At this point is when I usually start to pick at the lobster, You know: One for the pan, one for me!.

Pour some melted butter on top of the lobster.I have also made this in those individual little thingies you make onion soup in, this is nice if you are having company.

Lay the meat in the bottom of a glass pan, the lobster should cover the bottom of the pan.

I like to have mine broken rather small, again, you be the judge.

Lobster caserole ritz cracker topping