Heat 1 tbsp of olive oil in a small skillet over medium heat. Add the minced onion, and cook until transparent. Add the chopped scallops and cook until opaque, about 1 minute. Toss in the minced garlic and cook for another 60 seconds, stirring frequently. Remove from heat.
In a large bowl, pour in the sleeve of ritz crackers. Using your hands, crush them up until they are crumbs.
Add to the bowl the melted butter, parsley, onion/garlic/scallop mixture, parmesan cheese and lemon juice. Mix to form a stuffing. Do NOT season with salt, as the ritz crackers are very salty.
Place the butterflied lobster tails on a baking sheet or baking dish. Scoop an equil amount of stuffing onto the meat of each tail, and pat it down so it is less likely to crumble.
Place the sheet or dish in the pre-heated oven, and cook until the internal temperature of the thickest part of the lobster is 145 degrees F. This usually takes about 14-18 minutes, depending on the size of the tail.
Serve immediately and enjoy!