Cut a pocket into the salmon. Season outside and inside.

Boil lobster tails in seasons. Old bay, sea salt, black pepper, and lemon pepper.

Separate one third of lobster stock. Set aside the last part for lobster butter.

Saute trinity with kale, garlic, and butter.

Add to a mixing bowl with cream cheese. Add to the inside of the salmon.

Close salmon and cover. Crush croutons, parmesan cheese, salt, pepper, lemon pepper, and old bay.

Bake in a covered dish at 375 for 30 minutes. Uncover and bake for 15 minutes. Let sit for 10 minutes depending on size.

Garnish with fresh lemon and enjoy!