Lobster Stuffed Bread Bowls Recipe

Prepare lobster

Chop cooked lobster meat into 3/4-inch pieces; gently pat dry on paper towel to remove excess moisture. Measure about 1 1/4 cups total.

Sweat aromatics

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add minced shallot and diced celery and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Make roux and sauce

Sprinkle 1 1/2 tablespoons all-purpose flour over the aromatics and stir for 1–2 minutes to cook the raw flour taste. Gradually whisk in 3 tablespoons half-and-half, then add 1/4 cup heavy cream while whisking to create a smooth, slightly thickened sauce. Bring to a gentle simmer for 1 minute.

Season and combine

Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Old Bay seasoning, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Fold in the chopped lobster meat, 2 tablespoons chopped parsley, and 2 tablespoons grated Parmesan until lobster is evenly coated and heated through (about 1–2 minutes). Do not overcook lobster — it should be warmed, not toughened. Taste and adjust seasoning.

Prepare bread bowls

Preheat oven to 375°F (190°C). Using a serrated knife, cut a circular lid from the top of each bread bowl and reserve the lids. Hollow out the centers, leaving about a 1/2-inch shell to support the filling. Save the removed bread for breadcrumbs or another use.

Crisp shell

Brush the inside of each hollowed bread bowl lightly with olive oil (about 1 teaspoon each) and place the lids on a baking sheet. Brush lids with melted butter. Place both bowls and lids on a baking sheet and warm in the preheated oven until the shells are slightly crisp and golden, about 6–8 minutes. This prevents sogginess once filled.

Assemble

Spoon the lobster filling into the warm bread bowls, dividing evenly among 4 bowls (about 1/3 cup plus per bowl). Sprinkle the tops with remaining chopped parsley and the thinly sliced chives.

Finish (optional broil)

If you want a lightly browned top, set oven to broil on low and place stuffed bowls (without lids) on the top rack for 1–2 minutes — watch closely to avoid burning. Alternatively, place lids back on and serve as is.

Serve

Serve immediately with lemon wedges on the side for squeezing over the lobster. Provide spoons for scooping filling and bread. Recommend pairing with a crisp salad or chilled white wine.