Boneless Pimento Roasted Chicken and Lobster Ballotine
Christmas dinner is the perfect coming together of the tow things I cherish most: food and family. This recipe is re-imagining of stuff and turf, but in an elegantly simple way.
4 pounds chicken breast
Salt and freshly milled black pepper
1 lobster tail meat (6 ounces)
1 ounce (25 grams) butter, plus extra for greasing
1 medium onion (finely chopped)
1 small ginger (finely chopped)
2 cloves garlic (finely chopped)
1 fat garlic clove (crushed)
1 tsp chopped fresh basil
1/2 teaspoon ground pimento
1 cup bread crumbs
Melt the burner in a frying pan; add the chopped onion, ginger and garlic and fry gently for about 5 minutes to soften. Chop the lobster meat and then add to the pan, along with the basil, coves and a pimento. Stir well to get everything coated with the butter. Remove from the heat and cool, seasoning with salt and black pepper.
Wash chicken with vinegar or lime juice. Lay the chicken skin-side down on the work surface and sprinkle with the salt and pepper. Spread the cool lobster mixture evenly over the chicken. Roll the chicken up, tie with kitchen twine, and place in roasting pan. When you’re ready to cook them, pre-heat the oven to gas mark 8, 450 degrees F (230 degrees C). Place the chicken parcels on a baking sheet and cook for 20 minutes. Then remove them from the oven and allow them to rest in the foil for 10 minutes before serving.
Transfer the lobster ballotine to a cutting board and remove the twine. Cut half of it into 4 or 5 slices, each about 1-inch thick. Return the uncut half or the lobster ballotine to the serving platter and arrange the cut slices in front of it. Pour the sauce over and around the lobster ballotine, garnish with the parsley and serve. Cut additional slices of lobster ballotine as needed.
Recipe by Chef Ravi Anne.