Add the crackers to the bowl of a food processor. Pulse a few times until it becomes coarse crumbs. I like some larger texture, so I don’t take it all the way. Pour into a bowl.
Add butter and parsley, mix well. Set aside.
Let’s start on the lobster. Heat butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the sherry and lemon juice. Season with salt and pepper.
If cooking from raw, add the lobster and cook until the lobster begins to firm and change color. (If using steamed lobster, I skip this and just pour the sauce over the lobster meat.) Take off the heat.
Divide the lobster evenly between the ramekins or dishes.
Top generously with the crumb mixture.
Bake in a preheated 350°F oven until the lobster is cooked through and the crumbs turn golden brown, about 10 minutes.