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