Grandma's Stuffed Lobster

Melt butter in a skillet over medium heat. Add scallops; cook and stir until opaque, about 6 minutes.

Combine the cooked scallops and melted butter from the skillet, ground crackers, graham cracker crumbs, and poultry seasoning in a bowl. Mix well, adding additional melted butter if the stuffing is too dry.

Bring 2 inches water to a boil in a large pot. Place lobsters in pot; steam until bright red, about 20 minutes.

Lay cooked lobsters on the their backs on a work surface. Wear gloves and make an incision between the legs down to the tail using a heavy knife. Pry open the chest cavity and rinse out innards with warm water. Fill the chest cavity and tail with the stuffing until overflowing.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place stuffed lobsters on their back on a baking sheet.

Bake under the broiler until stuffing has browned, about 5 minutes.