Chicken Stuffed With Lobster Meat Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
• Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 350 degrees F. Position rack in center.
• Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside
• Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat. Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream. Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.
• Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.
• Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.
• Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.

Steps:

• Rough-cut onion, carrot, garlic and place in the food processor. Add 1/2 teaspoon salt and celery seed and pulse until finely chopped. Add 1 tablespoon olive oil to a saute pan, add carrot mixture and cook till just tender, about 3 to 5 minutes.
• Place lentils, breadcrumbs, 1/2 teaspoon salt, and pepper in a bowl. Add the cooked carrots over the top, and slightly mash together. Combine the cornstarch, Worcestershire and water; add to the lentil mixture. Mash together once again with a spoon or spatula. If making taco meat, add the jalapeno and taco seasoning.
• Form burgers into patties, sliders or meatballs. Add 1 tablespoon olive oil to pan and cook burgers on medium-high heat until heated thoroughly and slightly crispy on the outside, about 5 minutes per side. Serve on a bun with your favorite toppings (lettuce, onion and tomato are on our version).

Steps:

• Preheat oven to 450 degrees F.
• Place lobsters in pan and chill in freezer for 15 to 20 minutes.
• Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.
• Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.
• Move claws to pan and roast for 4 minutes.
• Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
• Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
• Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.
• *Smooth river rocks are available from your local landscape company

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
• Brush each portion of tail meat with 1 teaspoon melted butter.
• Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
• Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
• Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Steps:

• Sauté onion and celery in clarified butter until limp, then combine in a bowl with remaining stuffing ingredients.
• Stuff pounded chicken breasts with 2 oz of stuffing and 2 oz of lobster meat.
• Sauce:
• Bring heavy cream to a boil in a 2-quart saucepan then whisk in Boursin 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 chicken in a 350 degree oven for approximately 18 minutes and top with sauce upon serving.