In the bottom of a roasting pan, combine white wine with enough water to come up about 1-2 inches in the pan. Set aside.
Cut the lobster in half lengthwise by inserting a very sharp chef's knife right behind the eyes where you see a cross. Aim for the middle and with a swift and fast cut, dig in. Continue to cut the body in half from head to tail, but do not cut the whole way through. Butterfly the lobster.
Remove the "inners" which includes the black stuff (intestine) and green stuff (tomollay). If it is really dirty, you might need to rinse it under cold water.
Place in roasting pan and broil in the oven for 8-10 minutes. Times will vary based on your oven and the size of the lobster, so stay alert. When the meat turns to white, it is done. Do not overcook the lobster.
Remove lobster and reduce heat to 400 degrees.
In a medium skillet, heat 1 tablespoon butter.
Add any raw seafood, onion and garlic and cook for 2-3 minutes, or until opaque.
Add any cooked seafood to heat through.
Add chopped parsley, 1/2 cup panko and Kosher salt, browning lightly for 1 minute.
Add lemon juice and water slowly until panko forms a paste. You might not need all of the liquid.
Mound on top of broiled lobster. Press remaining 1 tablespoon of panko on top of seafood stuffing.
Cook at 400 for 8-10 minutes. If you want a browned crust, return to broil for 1-2 minutes.
Meanwhile, melt remaining 2 tablespoons of butter. Pour over cooked lobster with stuffing.
Serve immediately with lemon wedges for spritzing.
If you've tried this recipe, come back and let us know how it was in the comments and ratings section!
Cooked seafood and raw seafood need to be seperated. You can use any type you'd like. I used 2 ounces raw bay scallops, 2 ounces raw pink shrimp and 2 ounces cooked blue crab meat. You can use all of the same seafood or mix it up.