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 devein. Remove tail meat and chop

coarsely. Reserve. Leave claws intact. Prepare all lobsters as above.

Mix bread crumbs, butter, salt, and Worcestershire sauce together.

Add the tail meat, 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 325f

for 50 minutes, more or less depending on size. Serve straight from