Preheat the oven to 350 degrees F (175 degrees C).

Cut bread into small cubes, place on a sheet pan & put in oven x 10-15 minutes (just until toasted). - Set aside. 

Shell & devein lobster & shrimp. chop into small pieces & season with salt, Mrs. Dash’s garlic blend, Mrs. Dash's lemon pepper, chili powder, half lemon, & old bay seasoning. - Set aside.

Chop celery, onion, bell pepper, parsley, sage, basil, & thyme. - Set aside.

Melt - 1 stick of butter in a large pan over medium heat. Add shrimp & lobster & cook just until done - 2 minutes. remove shrimp & lobster. - Set aside. 

Add onions & celery, cooking until near translucent. Add garlic & cook until fragrant before adding parsley, sage, basil, thyme, & rosemary.

Cook until fragrant, then return lobster & shrimp to the pan

 Add chicken stock with chicken bullion, & stir it. 

Reduce heat to medium-low & add heavy cream. Add salt to taste at this time.

     Add bread cubes & stir until just combined.

Add to a buttered casserole dish, cover with foil, & bake for 30 minutes. Remove foil & bake for 10 minutes. 

Serve!