Chicken Stuffed with Lobster and Spinach
And served with a Lobster Buerre Blanc
Yield: 4 servings
1 bunch spinach
8 oz lobster meat
3 oz heavy béchamel
1 oz parmesan cheese, grated
2 tsp fresh tarragon, chopped
1 tsp chives, chopped
1 egg yolk
salt and white pepper, to taste
cayenne pepper, to taste
4 8 oz Chicken breasts, boneless, skin on
1 Tbsp unsalted butter
Lobster beurre blanc, as needed
Method: Lay the spinach leaves flat on a wire rack or perforated hotel pan. Steam them until just wilted, then chill. Combine the lobster, béchamel, cheese, herbs, and egg yolk in a mixing bowl. Season to taste with salt, white pepper and cayenne. Lay the breasts on a cutting board with plastic wrap and lightly pound them with a mallet.
Lay the spinach over each breast, one leaf thick, leave ¼ inch of meat uncovered around the edges. Divide the lobster mixture evenly among the breast, placing it in a cylindrical mound down the center of each breast. Roll each breast into a tight, fat cigar shape and place on a buttered sheet pan, seam side down.
Brush the tops with butter, season with salt and pepper and roast at 375 degrees until they reach an internal temperature of 145 degrees. Approximately 15-18 minutes.
At service time, pool the lobster buerre blance on each plate, slice the breasts and arrange on the sauce. Garnish as desired.
Lobster Beurre Blanc
2 Tbsp shallots, peeled and diced
2 Tbsp clarified butter
1 sprig fresh tarragon
1 bay leaf
8 oz of white wine
1 pint lobster stock
1 Tbsp champagne vinegar
2 tsp lemon juice
2 Tbsp ginger, peeled, chopped coarse
6 oz hot heavy cream
4 oz unsalted butter
salt and white pepper to taste
Method: Saute the shallots in clarified butter until lightly caramelized. Add the tarragon, bay leaf, white wine, lobster stock, vinegar, lemon juice and ginger. Bring to a boil and reduce to approximately 8 ounces. Add the cream and reduce by half or until thick. Monte au beurre, adjust the seasonings and strain. Hold in a warm place until service.
Three Heart Salad
Serves 4
2 hearts of Romaine
1 cup hearts of palm, rinsed and patted dry
1 cup artichoke hearts
1 bunch scallions, thinly sliced
¼ cup basil leaves, thinly sliced
lemon vinaigrette, as needed
Method: wash and dry lettuce. Cut or tear into bite size pieces. Cut hearts of palm into bite size pieces. Artichoke hearts can be marinated or canned, but if canned, remove from can, rinse and pat dry. Toss together greens, hearts, herbs. Dress with lemon vinaigrette.
Lemon Vinaigrette
Yield - 1 ½ cup
1 tsp Dijon style mustard
2 Tbsp white wine vinegar
4 Tbsp lemon juice, freshly squeezed
1 ¼ cup extra virgin olive oil
salt and pepper, to taste
Method: whisk together mustard, vinegar and lemon juice. Slowly whisk in olive oil. Adjust seasoning.
Forbidden Rice
Serves 6-8
2 cups Forbidden Rice
1 cup coconut milk
2 ½ cup chicken or vegetable stock
1 stalk lemon grass, peeled and bruised
1-2 tsp kosher salt
Method: Combine rice, coconut milk and stock in a heavy pan that has a tight fitting lid. Bring mixture to a boil. Stir to eliminate any clumping. Add lemongrass. Simmer. Simmer for 20 minutes, turn heat off and let pan stand covered for 10 minutes. Remove lemon grass and serve hot.
