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Lobster and Chorizo Stuffing Recipe

Lobster and Chorizo Stuffing ready to serve

If this lobster and chorizo stuffing recipe isn’t being stuffed into anything is it still stuffing, or is it dressing? Hmmm? I’m still going to call it stuffing because that’s what I’ve always called it, but dressing is probably a better name for it. Having said that, this lobster and chorizo stuffing recipe is incredible when it’s stuffed back into the lobster shells and baked.

For today, we won’t be stuffing this into anything. Instead, this will be a stand-alone side dish that makes the perfect companion for a smoked and seared prime rib or a pan-seared strip steak. I really love this as a side for a robust and flavorful cut of beef, but it’s also an ideal partner for a more mild beef like filet mignon. For that matter, it’s a great lunch all on its own if you have any leftovers.

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Can I Freeze Stuffing?

Absolutely! One of the things I love most about this lobster and chorizo stuffing recipe is that you can divide it into portion-sized servings and individually freeze them. This is especially convenient on those busy nights when you don’t have time to cook from scratch. I generally use the smaller vacuum seal bags and the food saver, then toss them in the freezer. Reheating them for other meals is simple too.

How to Reheat Stuffing

Don’t use the microwave! Much like with my cranberry and sausage stuffing, I feel like it becomes sort of soggy that way. The microwave is great for some things, but not this one.

I recommend reheating the stuffing by putting it in a greased pan, cast iron works well when coated with a thin coat of olive oil. Add a pat of butter and a bit of fresh lemon juice to the top and reheat the lobster and chorizo stuffing in the oven. Usually, 15 minutes at about 325°F works perfectly, depending on the portion size.

Lobster and Chorizo Stuffing Recipe

Serves: 6–8 | Prep Time: 10 min | Cooking Time: 20 min

Ingredients
1 lb bread cubes (1/2 Italian bread and 1/2 ciabatta)
1 tsp garlic powder
1 tsp onion powder
1 stick butter
3 celery stalks, chopped
1 medium Vidalia onion, diced
2 cloves garlic, minced
2 tsp coarse sea salt
1 tsp fresh cracked pepper
4 medium to large lobster tails
1 lb chorizo sausage
1/4 cup fresh parsley, finely chopped
1 medium red jalapeño, seeded, veined, and finely chopped
2 tsp Creole seasoning
3 cups seafood stock (adjust to moisture preference of stuffing)
Juice from 1/2 fresh lemon

ingredients for Lobster and Chorizo Stuffing

How to Make Lobster and Chorizo Stuffing

Step 1: Preheat oven to 325°F.

Step 2: Cut bread into 1.5” squares and place in a large mixing bowl. Toss with ¼ cup olive oil, garlic powder, and onion powder. Dump onto a large baking sheet and place in a preheated oven for 10 minutes, just to get the bread a bit crunchy on the outside but still soft if squeezed. Set your kitchen timer so you don’t forget the bread (not that I have done that before) and move onto step 3.

Diced bread for Lobster and Chorizo Stuffing

Step 3: Add 3/4 stick of butter to a large skillet over medium heat. Add the onion, celery, and garlic to the melted butter and season with salt and pepper. Cook, stirring occasionally for 5 minutes, you want the celery and onions to still be a bit crunchy.

Step 4: Pour celery, onions, and garlic into a large mixing bowl and set aside.

Step 5: Using same pan over medium heat, add ¼ stick of butter. When butter melts add lobster meat, cook for 2 minutes. Remove from heat and cut into 1” size chunks, set aside.

Lobster tails cooking for Lobster and Chorizo Stuffing

Step 6: Cook chorizo in same skillet over medium heat. Ensure chorizo is in fine crumbles.

Lobster and Chorizo Stuffing mixture

Step 7: Add lobster chunks and cooked chorizo with drippings to bowl with bread, parsley, Creole seasoning, jalapeño, and seafood stock.

ingredients ready to mix for Lobster and Chorizo Stuffing

Step 8: Lightly fold together. Don’t get carried away with the mixing here, you don’t want the bread to turn to mush.

Lobster and Chorizo Stuffing mixture

Step 9: Add mixture into a baking dish, top with lemon slices, and cover with lid or aluminum foil. Place in a 325°F oven for 10 minutes. Remove cover and continue baking another 10 minutes for a total of 20 minutes.

Step 10: Remove from oven, drizzle with lemon juice, and serve while hot.

Lobster and Chorizo Stuffing ready to serve

Lobster and Chorizo Stuffing Recipe

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Lobster and Chorizo Stuffing

Lobster and Chorizo Stuffing Recipe

5 from 5 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 1 lb bread cubes (1/2 Italian bread and 1/2 ciabatta)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 stick butter
  • 3 stalks celery chopped
  • 1 medium Vidalia onion, diced
  • 2 cloves garlic, minced
  • 2 tsp coarse sea salt
  • 1 tsp fresh cracked pepper
  • 4 medium-large lobster tails
  • 1 lb chorizo sausage
  • 1/4 cup fresh parsley, finely chopped
  • 1 medium red jalapeño, seeded, veined, and finely chopped
  • 2 tsp Creole seasoning
  • 3 cup seafood stock
  • 1/2 lemon juiced

Instructions

  • Preheat oven to 325°F.
  • Cut bread into 1.5” squares and place in a large mixing bowl. Toss with ¼ cup olive oil, garlic powder, and onion powder. Dump onto a large baking sheet and place in a preheated oven for 10 minutes, just to get the bread a bit crunchy on the outside but still soft if squeezed.
  • Add 3/4 stick of butter to a large skillet over medium heat. Add the onion, celery, and garlic to the melted butter and season with salt and pepper. Cook, stirring occasionally for 5 minutes, you want the celery and onions to still be a bit crunchy.
  • Pour celery, onions, and garlic into large mixing bowl and set aside.
  • Using same pan over medium heat, add ¼ stick of butter. When butter melts add lobster meat, cook for 2 minutes. Remove from heat and cut into 1” size chunks, set aside.
  • Cook chorizo in same skillet over medium heat. Ensure chorizo is in fine crumbles.
  • Add lobster chunks and cooked chorizo with drippings to bowl with bread, parsley, Creole seasoning, jalapeño, and seafood stock.
  • Lightly fold together. Don't get carried away with the mixing here, you don't want the bread to turn to mush.
  • Add mixture into a baking dish, top with lemon slices, and cover with lid or aluminum foil. Place in a 325°F oven for 10 minutes. Remove cover and continue baking another 10 minutes for a total of 20 minutes.
  • Remove from oven, drizzle with lemon juice, and serve while hot.

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