Chicken and Lobster

Makes 8 servings

Ingredients

• 2 chicken breasts
• 150 g (5 oz.) of lobster* fresh or from frozen, cooked and cut in small pieces
• 1 lime, grated zest and juice
• 30ml (2 tbsp.) fresh tarragon, chopped
• 700 ml (2 ¾ cup) chicken broth
• 125 ml (½ cup) Sauternes wine (or any other sweet wine)
• 15g (1 tbsp.) unflavored gelatin
• 1 tomato skinned (by immersing in boiling water to facilitate removal of skin)
• Fresh herbs (chives, dill, chervil) according to availability
• Salt and pepper to taste

* If lobster is not available, any type of seafood or fish like shrimp or smoked salmon may be used.

Preparation

• Poach chicken breasts in chicken broth at 70°C for 20 minutes. Remove chicken breasts and set chicken broth aside to cool.
• Cut chicken in julienne strips and let marinate in lime juice, lime zest and tarragon.
• Add wine to broth, heat and add gelatin.
• Dice tomato.
• Pour a thin layer of broth mixture in 8-125 ml/4 oz. moulds** and let set in the refrigerator.
• Place chicken strips, lobster and diced tomato onto the set broth. Add fresh herbs to the cooled broth and then pour this over to the top of the chicken and lobster arrangements.
• Let set in the refrigerator once again.
• Remove*** the chicken delights from the moulds and place on individual serving plates.

** If moulds are not available, you may use cups, small bowls or any small containers from your kitchen.

*** Quickly dip each mould (1 at a time) in hot water to facilitate removal.

It is preferable to prepare this entrée a day before serving.

Chicken & Lobster Delights may be served as an entrée on a cream based lobster coulis, on a bed of lettuce or with a variety of hors d'oeuvres during cocktail hour (use smaller moulds in this case).