Boneless Pimento Roasted Chicken and Lobster Ballotine

December 10, 2021

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


Boneless Pimento Roasted Chicken and Lobster Ballotine
  • 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


        • 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
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