I have mentioned this dish many times, as it is the traditional Christmas dinner main course in my family. It originated with my maternal grandmother, and has changed very little since that time, with only the addition of a little Sherry. Now that high quality lobster meat is easily accessible (we used to cook and break down lobsters in the AM…heck of a Christmas tradition) it gets made more often.
For 4-6 people as the main course.
2 pounds lobster meat (the more claw and knuckle meat the better)
2 full size tubes of Ritz Crackers - crushed to crumbs (uniformity not critical, but no big pieces)
Melted butter (usually a full stick of melted salted butter to start, perhaps a stick and a half)
Juice of half a lemon
Sprinkle of dry Sherry
Preheat oven to 375 or 400 degrees (we are usually baking potatoes as well so use 400)
Mix the lobster, about 90% of the cracker crumbs, and the butter in a bowl. You want the mixture to be moist. Add more butter as needed.
Put the mixture in a baking dish (we have a Polish Pottery covered dish that is roughly equivalent to a 9x13 shallow dish), and then sprinkle the lemon juice across the dish. Also sprinkle some Sherry around. Top with the rest of the cracker crumbs and a few pats of butter. Cover.
Bake for 45 mins to an hour (first 30 mins covered), or until bubbling. Serve with Champgne!