Boneless Pimento Roasted Chicken and Lobster Ballotine

Try this twist on a 'surf and turf' classic. Chicken and Lobster!

INGREDIENTS:

• 1/2 teaspoon ground Och Rios All Spice Pimento (Buy Now)
• 4 lbs chicken breast
• Salt and freshly milled black pepper
• 1 lobster tail meat (6oz)
• 1 oz (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 cup bread crumbs

DIRECTIONS: 

• Melt the butter 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, cloves 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.
• Enjoy