Lobsters are invertebrates and have a hard protective exoskeleton.Lobster and Chicken Supreme
Cut the chicken and lobster pieces in medallions and serve them alternately on the plate. Drizzled with a rich sherry-flavoured cream sauce, this dish is a perfect entree for special occasions.
- 2 lobsters (1 ½ lb/650 g each)
- 5 tbsp (75mL) vegetable oil, portioned
- ½ cup (125 mL) sherry
- 1 1/3 cups (325 mL) heavy cream (35% M.F.)
- 4 boneless chicken breasts (4 oz/125 g each) flour, for dusting
- salt and pepper to taste
Bring a large kettle of salted water to a full boil. Plunge lobsters head first into water and hold under water with a wooden spoon for 4 minutes. Remove from water and set aside until cool enough to handle.
Separate claws and tails from lobster bodies. Remove tomalley from bodies and reserve. (Tomalley is the soft olive-green liver, found in the body of the lobster. It is considered a delicacy, and can be eaten alone or incorporated into sauces.)
Crack claws and slice tails (shells and meat) into medallions. In a large skillet, heat 3 tbsp (45 mL) oil until hot and saute lobster pieces, stirring occasionally, for 2 -3 minutes. Deglaze pan with sherry, bring to a boil; add cream and simmer for 8 -10 minutes until cooked.
Preheat oven to 400°F (200°C). Dredge chicken in flour, coating lightly. Heat 2 tbsp (30 mL) oil over high heat in a heavy ovenproof skillet and brown chicken, turning once. Place skillet in oven and bake until chicken is no longer pink in the centre (5 -7 minutes).
With a slotted spoon, remove lobster from pan. Separate meat from shells and keep warm. Return sauce to medium heat, whisk in reserved tomalley and juices and reduce until slightly thickened. Season sauce with salt and pepper. Arrange lobster and chicken on plates and top with cream sauce.
Serves 4.
