Chicken Stuffed with Lobster Meat Recipe

Name: Chicken Stuffed with Lobster Meat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 steamed lobster (1 1/2 pound); 4 tablespoons unsalted butter; 6 scallions, finely chopped; 1/4 cup white wine; 1 1/2 tablespoons flour; 1/4 cup heavy cream; Pinch cayenne pepper; Salt and freshly ground pepper, to taste; 8 boneless chicken breast halves (about 3 pounds) with or without skin; Olive oil, for glazing

Servings: persons

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

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 steamed lobster (1 1/2 pound), 4 tablespoons unsalted butter, 6 scallions, finely chopped, 1/4 cup white wine, and more.

Yes, Chicken Stuffed with Lobster Meat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stuffed with Lobster Meat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions