Preheat oven to 325℉. 

Begin by making the crunchy topping. Crush buttery crackers and corn flakes to a coarse crumb. Melt 3 tablespoons of butter in a medium saucepan over medium heat. Add crushed crackers and cereal to the butter, along with fresh parsley, lemon zest and a pinch of salt and pepper. Toss to coat and brown the crumbs over medium low heat for 3-4 minutes. Taste and add additional salt and pepper, if desired. Set aside. 

Next, make the filling. Heat 5 tablespoons butter in a large skillet over medium heat. Add grated garlic and shallot, and cook for about 2 minutes. Add sherry and lemon juice and simmer for 2-3 more minutes. Taste the butter sauce and add salt and pepper to taste. 

If you’re using raw lobster meat, add the meat to the butter sauce and cook for about 2 minutes, just until the seafood begins to firm. If using already steamed lobster or leftover lobster meat, remove the butter sauce from the heat and place lobster into the pan and toss to coat in the sauce. 

Divide your butter and lobster mixture among two ovenproof ramekins (or a medium casserole dish). Top with a healthy portion of the crispy topping. Bake in preheated oven for 8-10 minutes, until lobster is warmed through and topping is golden brown.

Serve with a fresh lemon wedge and crusty bread.