Baked Crab-stuffed Lobster

8 Maine lobsters, 1-1/4 to1 1/2 lb. each
1 lb. Crab meat
1/2 lb. Butter, melted
2 cups Dried bread crumbs, finely ground
2 Teaspoons Worcestershire sauce
Pinch salt
Tomalley and Coral

Split a live lobster: Spread flat.
Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve. Remove stomach (under the head) and de-vein the tail. Remove tail meat and chop coarsely. Reserve. Leave claws intact. Prepare all lobsters in this manner.

Mix bread crumbs, butter, salt, and Worcestershire sauce together. Add the tail meat, crab, tomalley, and coral, and toss to mix well. Fill the cavity of each lobster with the stuffing. Place in a foil lined baking pan, alternating head and tail to fit better. Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake.

Bake at 325 degrees for 50 minutes, more or less depending on size. Serve straight from the oven.