Chicken and Prosciutto-wrapped Lobster
Seviche salsa makes a definitive Caribbean statement in this dish. Chicken breasts and lobster bits are rolled together with thin slices of prosciutto and grilled, making a tasty packet. Like the seviche salsa, the rolled grilled squash could appear as an accompaniment at other meals.
Ingredients
- Seviche of Conch Salsa
- Conch - 8 ounces (alt. peeled shrimp)
- Lime Juice - 1/4 cup (juice of 3 limes)
- Lemon Juice - 1/4 cup (juice of 1 lemon)
- Garlic Clove - 1, diced
- Extra-Virgin Olive Oil - 2 tablespoons
- Papaya - 1/4 cup, diced
- Red Onion - 1/4 cup, minced
- Scallions - 6 to 8, sliced
- Cilantro - 1 tablespoon, chopped, fresh
- Lime Juice - 1/4 cup (juice of 3 limes)
- Lemon Juice - 1/4 cup (juice of 1 lemon)
- Extra-Virgin Olive Oil - 1 tablespoon
- Portobello Mushroom Caps - 4 large
- White Mushrooms - 4 large, stemmed and fluted
- Yellow Squash - 8 lengthwise slices
- Zucchini - 8 lengthwise slices
- Olive oil for brushing
- Garlic Cloves - 4, chopped
- Basil-infused olive oil
- Chicken Breast - 4, halves, boned, skinned, and flattened
- Prosciutto - 4 thin slices
- Basil Leaves - 4 large
- Parboiled Lobster Meat - 4 pieces, 1 ounce each
- Seviche of Conch Salsa - 1 cup
- Roasted red pepper strips
Instructions
To prepare the seviche: Cut the conch lengthwise and chop (if using shrimp, chop). In a non-aluminum bowl, combine the lime juice, lemon juice, garlic, and olive oil. Add the conch; mix well. Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
Drain the conch and discard the marinade. Put the conch in a non-aluminum bowl with the remaining ingredients and toss to combine. Cover and chill until ready to serve.
To prepare the chicken and lobster: Brush the mushrooms and squash slices with olive oil. Sprinkle garlic on the mushroom caps. Set aside.
Brush the chicken breasts with basil oil. Place a slice of prosciutto on top of each chicken breast, top with a basil leaf and a piece of lobster meat, and roll up, securing with wooden picks or 3-inch skewers. Brush the packets with basil oil.
Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Place the chicken rolls on the cooking grate. Grill 10 to 15 minutes until the juices no longer run pink, turning half-way through the grilling.
Place portobello mushrooms, white mushrooms, yellow squash, and zucchini on the cooking grate. Grill until tender, turning once. When the second side is done, move the vegetables to a warming rack until the chicken is done.
To serve: Center each plate with a portobello cap. Top the mushroom with 1/4 cup Seviche of Conch Salsa. Center a white mushroom on top of the salsa. Slice a grilled chicken roll diagonally in half and arrange on each plate. Roll grilled yellow squash and zucchini slices together and arrange on the plates. Garnish with roasted red pepper strips.
Seviche of Conch Salsa
Cut the conch lengthwise and chop (if using shrimp, chop). In a non-aluminum bowl, combine the lime juice, lemon juice, garlic, and olive oil. Add the conch; mix well. Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
Drain the conch and discard the marinade. Put the conch in a non-aluminum bowl with the remaining ingredients and toss to combine. Cover and chill until ready to serve.
