Lobster Stuffed Chicken
Submitted by David McCarthy, Australia
Lobster Stuffed Chicken combines the best from the sea with the best from the land and is a truly special meal, yet so quick to prepare and cook.
This is one of the most popular recipes on this Web site.
Stuffing Ingredients
2 oz onions, finely diced
2 oz celery, finely diced
1 oz clarified butter
1 oz dry sherry (plus a sip for the chef)
1/2 Tbsp minced garlic
1/2 Tbsp Worcestershire sauce
10 oz Ritz Crackers, crushed (these are dry crackers)
1 Tbsp scallions (Spring onions), sliced
1 Tbsp chopped parsley (I like Italian flat leaf parsley best.)
1 tsp sea salt
1 tsp white pepper
Sauce Ingredients
8 six-oz boneless, skinless chicken breasts, lightly pounded
1 lb lobster meat, medium diced
2 cups heavy cream
10 oz (280 grams)cheese with garlic & herb
Method
Sauté onion and celery in clarified butter until limp.
Combine with remaining stuffing ingredients.
Stuff pounded chicken breasts with 2 oz (55 grams)of cracker
stuffing and 2 oz (55 grams) of lobster meat.
Bring heavy cream to a boil in a 2-quart saucepan. Whisk in cheese and reduce heat to very low.
Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn.
Continue cooking until the sauce is lightly thickened.
Sauce may be held for a short time in warm water bath.
Bake lobster stuffed chicken in a 350' Farenheit (around 170C) oven for approximately 20 minutes and top with sauce upon serving.
Serves 8
A glass of cold Sauvignon Blanc makes it even better. If you’ve never tried a New Zealand Sauvignon Blanc, now is the time to try this beautiful wine.
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