Cheesy Stuffed Lobster Claws

1. Parboil lobster with 1/4 cup salt per gallon of water (roughly 5 mins just to separate from shell).
2. Remove meat from claws (crack, then separate from center)
3. Prepare stuffing per claw (1Tbs mild cheddar cheese, 1Tsp bacon bits, 1/4Tsp chives).
4. Make a small slit on the thick part of claw and stuff with mixture.
5. Coat in flour(with sprinkle of old bay), egg (with salt, pepper and a sprinkle of old bay), and crushed up panko.
6. Fry at 350F until golden brown or until internal temp of 140F.