In a food processor, grind the crackers into crumbs.
Combine the Worcestershire sauce and melted butter with the crumbs till mixed well.
Add the Parmesan cheese; mix well.
Saute the scallops and shrimp in a little butter and garlic (don't burn the garlic).
Remove from pan and toss lightly with cracker crumbs.
Turn each live lobster over and with a sharp knife, split lobsters from center top to bottom of tail fins on the stomach side (underneath), being careful not to split all the way through the back shell.
Clean out the body cavity by removing the tomalley (green stuff), the roe (pink stuff), the stomach sac, and the vein that runs the length of the lobster.
Rinse with cold water.
Use your finger to press the body open to expose the meat (which also should have been split with the knife).
Fill the cavity of each lobster with the stuffing.
Place in a foil-lined pan and bring the edges of the foil up over the tail of each lobster.
Press so that the foil holds the end of the tail to the pan so the tails do not curl up as they bake OR skip the foil and place a rock on each tail.