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Joe Pirkola, a three-time Maine Lobster Chef of the year, taught me how to make this mouthwatering delicacy featuring Maine lobster. It is my family’s favorite, and often part of our Christmas holiday dinner. For best results, use uncooked lobster tails. I usually buy frozen tails, blanch them in boiling water for 3 to 5 minutes and remove the meat. You can also do the same with fresh lobster.

Pistachio Encrusted Chicken Breast Stuffed with Maine Lobster Champagne Beurré Blanc Sauce

3 uncooked Maine lobster tails, 4- to 5-ounces each
3 boneless, skinless chicken breasts, 6- to 8-ounces each
Sea salt and freshly ground pepper
2 tablespoons lemon juice
3/4 cup ground pistachios
3 tablespoons clarified butter

1. Blanch the Maine lobster tails in boiling water for 3 to 5 minutes. Remove the meat from the shell and refrigerate.
2. Trim the fat and remove the rib meat from the chicken breasts. Place each breast between 2 pieces of waxed paper and flatten so they form what appears to be a "butterfly" wing.
3. Place a lobster tail along the center of each chicken breast. Season with sea salt, freshly ground pepper and lemon juice. Roll the chicken breast up, enclosing the lobster tail inside.
4. Roll each chicken breast in the ground pistachios and place in a greased baking dish.
5. Drizzle the stuffed chicken breasts with clarified butter and bake in a preheated 375-degree oven for 6 minutes with the seam side down.
6. Remove the pan from the oven, turn the stuffed breasts over, and continue baking until the internal temperature reaches 165 degrees. The chicken breast should be white in color and cooked completely through.
7. Remove the pan from the oven and let the chicken breasts rest for 5 minutes.
8. Slice each stuffed chicken breast into 5 to 6 medallions on the bias.
9. Place medallions on plates or a serving platter and drizzle with Champagne Beurre Blanc sauce.

Makes 3 to 6 servings.

Ingredient note: Clarified butter, also known as drawn butter, is unsalted butter that can withstand high temperatures without burning. To prepare clarified butter, place 1 stick unsalted butter in a small heavy saucepan and melt over low heat. Remove from heat and let rest 5 minutes. With a spoon, carefully remove the foamy white butterfat that has risen to the top and discard. Spoon the next layer of clear golden liquid into a bowl. This is the clarified butter. Discard any remaining solids that remain in the saucepan. Yield should be just about 3 tablespoons.

Champagne Beurre Blanc Sauce:

4-ounces Champagne
1-ounce Champagne vinegar
2 tablespoons shallots, finely minced
2-ounces heavy cream
8-ounces refrigerated butter, cut into 1 tablespoon-sized chunks
Sea salt and freshly ground pepper to taste

1. In a small saucepan on top of the stove, combine the champagne, champagne vinegar and shallots.
2. Bring them mixture to a boil and reduce by half. Add the cream and slowly bring the mixture to a boil. Gradually whisk in the butter, 1 tablespoon at a time until the sauce is smooth and the butter is incorporated.
3. Season to taste with sea salt and freshly ground pepper.

Beurre Blanc literally translated means "white butter". This classic French sauce is composed of wine, vinegar, and a shallot reduction into which chunks of cold butter are whisked until the sauce is smooth and thick.

Nutritional analysis per 1/2 stuffed chicken breast: 615 calories, 40 grams protein, 4 grams carbohydrates, 48 grams fat, 403 mg. sodium, 2 grams fiber.

Recipe provided courtesy of Maine Lobster Promotion Council.

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