Italian
Guinea Fowl Stuffed with Lobster
by Gambero Rosso · 452K subscribers on YouTube
A guinea fowl breast stuffed with lobster tail, cooked in clarified butter until tender, then seared to a crisp. Served with a lobster claw ceviche with avocado and lime, and a rich fond made from the bones.
- Cook
- 30 min
- Difficulty
- hard
Ingredients
13 itemsMethod
- Remove the breast from the guinea fowl, keeping the skin intact. Separate half of the breast for the stuffing.
- Blend the separated guinea fowl breast meat with eggs, dill, and cream.
- Stuff the guinea fowl breast with the lobster tail and the filling, then roll it in the skin to form a roulade.
- Cook the roulade in clarified butter at 62°C for 30 minutes.
- Cool the cooked roulade, then sear in a pan to create a crust.
- For the ceviche, mix the lobster claw meat with lime zest, lime juice, and blended avocado.
- Prepare a quenelle of the ceviche.
- Place the roulade on the plate with some mixed greens and the ceviche quenelle.
- Season lightly with salt.
- Finish the plate with a fond made from the guinea fowl bones and lobster carcass.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
