To prepare the lobster:
Using a large 16 qt stock pot filled with water to par cook the lobsters. Drop 2 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with next 2 lobsters.
Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head. Remove the tamale. Repeat with remaining lobsters. Keeping lobster halves meat side up, season with salt and pepper and brush with olive oil. Place halves, meat side up, on a baking pan.
To prepare the stuffing:
In a large sauce pan melt the butter over medium heat. Add in the onions and cook for 3-4 minutes until softened. Stir in the tarragon, parsley, green onion, lemon zest and juice, and mustard, seasoning with salt and pepper. Remove from heat and add the cracker crumbs and stone crab meat gently until just combined.
To Roast the lobsters:
Pre heat the oven to 375 degrees . Spoon the stuffing into the body cavities. Brush with the remaining olive oil. Roast in oven for 10 – 12 minutes until golden brown.