1mediumred jalapeño, seeded, veined, and finely chopped
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.
Lobster and Chorizo Stuffing Recipe https://www.grillseeker.com/lobster-and-chorizo-stuffing-recipe/