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Breast of Chicken stuffed with Lobster & Basil


Ingredient list

2 lobster, about 450 g. each
4 large skinless chicken fillets, about 200 g. / 7 oz. each
200 ml./ 7 fl. oz. single cream, chilled
2 Tbsp. chopped fresh basil
2 Tbsp. snipped fresh chives
salt and freshly ground black pepper
2 Tbsp. vegetable oil

For the sauce:

Shells from the lobster
2 Tbsp. olive oil
4 shallots, thinly sliced
4 garlic cloves, crushed
2 Tbsp. tomato puree
4 Tbsp. port
4Ttbsp. brandy
8 Tbsp. water
600 ml. double cream 
2 Tbsp. chopped fresh basil


Preheat the oven to 200’C. / 400’F

To cook the lobsters, bring a large pan of water to a vigorous boil.  Put in the lobsters, cover, and let cook for about 12 minutes.  Remove the lobsters from the pan, and stop the cooking process by plunging the lobsters into a sink of cold water.

Insert a large knife into the lobster at the point where the tail and body are joined and cut towards the tail.  The tail meat will now easily pull away from the shell.  Break off the arms and claws and crack the shells with a heavy knife.  Remove the meat, being careful to discard any pieces of shell.  Cut the lobster meat into a 1 cm. dice.

Remove the inside fillets from the chicken breasts.

Remove any sinew from inside these small fillets with a sharp knife and roughly mash the flesh with a heavy knife or in a food processor.  Place this mashed chicken in a bowl, and add the lobster, cream, basil, chives, salt and pepper.  Beat this mixture vigorously with a wooden spoon until it comes together and looks a little sticky.

To prepare the chicken breasts for stuffing, lay each one flat on a cutting board, and make a long horizontal incision almost through the breast so that you can open it out like a book.  Season each fillet with a little salt and pepper and spoon the lobster stuffing along the middle line.  Fold the two sides on top of the stuffing, remoulding it into a good shape with your hands.  Butter four sheets of kitchen foil about 25 cm. ( 10 inch ) square, and wrap each breast tightly, twisting the ends to help keep their shape.

Heat a fry pan over high heat, add the oil, and seal the foil wrapped fillets for about 4 minutes, turning them every now and then.  Place them in the pre heated oven for about 15 minutes, then remove them and allow them to rest in a warm place.

While the chicken is in the oven, make the sauce.  First, crush the lobster shells with a heavy cleaver, or the house hold hammer.  Fry the shells in a pan with the olive oil over high heat for 2 minutes.   Add the shallots and garlic to the pan and fry for a further 2 minutes.  Add the tomato puree, port, brandy, and water and allow this to cook until reduced by half.  Add the cream and continue to boil until the sauce thickens.  Strain the sauce through a fine sieve into a clean pan, and add the chopped basil.

To serve, carefully unwrap the chicken breasts, allowing any juices to fall into the sauce.  Slice each breast and arrange attractively on warmed plates.  Spoon the sauce generously around.

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