Rinse jasmine rice with water until water is clear. Drain.

In a large sauce pot add vegetable oil and bring to medium-high heat.

Add ground beef, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper to pot and sauté for 5 minutes, until nicely browned.

Using a slotted spoon, remove browned beef and set aside.

Add butter to pot, then add vegetables. Sauté for 2 minutes until lightly caramelized.

Add sofrito and jasmine rice to pot and sauté for 1 minute. Add cooked ground beef and chicken stock to pot and bring to a boil. Once the mixture boils, reduce heat to simmer for 10 minutes. Turn off heat and leave lid on pot for 5 more minutes. Fluff rice with fork and season to taste with salt and pepper, if needed.

In a medium bowl whisk together mayonnaise, Old Bay® seasoning, Dijon mustard, Worcestershire sauce, and lemon juice until well incorporated.

Gently fold in crushed butter crackers and crab meat until well incorporated. Set aside.

Preheat oven to 425 degrees F.

Stir together melted butter, salt, and lemon juice. Brush lobster tail meat with butter mixture.

Divide crab stuffing into 8 portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined-sheet pan and place in the preheated oven.

Bake for 10 to 12 minutes, or until golden-brown. Serve with hot dirty rice.