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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