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1
Preheat oven to 350 degrees F. Position rack in center.
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2
Remove all the meat from the lobster and roughly chop, leaving some large pcs.
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3
Set aside
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4
Heat 2 Tbsp.
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5
of butter in a small skillet, saute/fry scallions for 2 to 3 min.
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6
Add in lobster meat and wine, stir quickly to combine over high heat.
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7
Drain the mix, reserving the liquid.
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8
Set lobster meat and scallion mix aside.
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9
Heat remaining butter in another skillet.
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10
Add in flour and cook slowly without coloring or possibly about 5 min.
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11
Add in reserved liquid and cream.
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12
Cook, stirring constantly till mix begins to thicken.
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13
Stir lobster meat back into the mix, add in cayenne, and season to taste.
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14
Cold mix completely.
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15
Rinse chicken breasts and pat dry.
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16
Trim any fat around edges.
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17
Place breasts, 1 at a time, between sheets of waxed paper and gently lb.
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18
with a mallet till about 3/8-inch thick.
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19
Season with salt and pepper to taste.
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20
Lightly oil a 13 by 9-inch baking pan.
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21
Place 1/4 c. stuffing on the center of the underside of each breast.
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22
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.
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23
Lay the packets seam side down in the pan and brush with extra virgin olive oil.
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24
Bake till chicken is lightly browned and feels hard when pressed, 20 to 30 min.
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25
Slice each roll on the diagonal to serve.
