Preheat oven to 350°. Put 6 ovenproof dishes on a sheet pan and set them aside.

Add Ritz and oyster crackers to a food processor. Pulse until it becomes crumbs. I like some texture, so I don’t pulse it completely. Pour into a bowl and add melted butter and parsley. Mix until completely combined, set aside.

Heat butter in a large saute pan over medium heat. When the butter has melted, add garlic and cook for 30 seconds. Add sherry and lemon. Season with salt and pepper. 

If using raw lobster meat, add meat and the juices to the pan cook until just until the lobster begins to firm up, about two to three minutes. Remove from heat. 

Divide the lobster and butter mixture evenly between the dishes and top with a generous amount of cracker topping.

(If using cooked lobster, add lobster to dishes and prepare butter mixture as directed, and pour over cooked lobster.)

Put the baking sheet in the oven for 10 to 15 minutes or until the lobster is hot and the topping is golden brown. Serve with lemon wedges and more parsley.