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Classic Seafood Recipes & Fish Recipes
KEY WEST SEAFOOD RECIPES: KEY WEST, FLORIDA
Appetizers, Soups, Entrees and Sauces

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KEY WEST RECIPES:

MAIN DISHES

 Alligator with Dijon Sauce
 Barbequed Shrimp
 Chicken Lobster Grand Marnier
 Cucumber Almond Stuffing
 Grilled Fish in Foil
 Grilled Tuna and Red Peppers
 Smothered Alligator
 Snapper or Dolphin Rangoon
 Swordfish with 3 Pepper Sauce
 Yellowtail Grand Marnier

 

APPETIZERS

SOUPS

SAUCES
 

 

 

CHICKEN STUFFED WITH FLORIDA LOBSTER, SAUCE GRAND MARNIER


5 Chicken Breast 6 Oz, boneless, skinless
2 1/2 Lobster Tails, cut in half
2 TB Parsley, chopped
Orange Slices

MARINADE
1 teaspoon Garlic, minced
1/4 Cup Lime Juice
1/2 Cup Olive Oil
1/4 teaspoon Red Pepper Flakes
1  pinch Salt
1 pinch Pepper

SAUCE
Sauce Step One
1 TB Orange Juice, Frozen Concentrate
2 TB Butter
2 TB Grand Marnier
1/4 cup Triple Sec
2 TB Brandy
1 teaspoon Worcestershire Sauce

Sauce Step Two
1 cup Chicken Stock
1 TB Orange Juice, Frozen Concentrate
1 pinch Cayenne Pepper


1) First 6 ingredients are MARINADE, mix together.

2) Poach Lobster tails.

3) Pound thick part of chicken breasts, marinate for 1 hour.

3) Make SAUCE.
STEP ONE
- Simmer ingredients In STEP ONE and reduce by 1/2.
STEP TWO- Add Step Two ingredients and reduce slightly to thicken.          

4) Brush inside of chicken breast with sauce, and sprinkle with Parsley, dip Lobster tail 1/2 in sauce. Place in chicken breast and roll up. 

5) Brush tops of each with melted butter and sprinkle with parsley.  Bake at 375 degrees F for 25 minutes

OR Place rolled up chicken/lobster in a foil square and roll up. Poach in water for 16-18 minutes.

6) Slice ends off; slice into medallions about 3/4 inch thick, garnish with sliced oranges, parsley and ladle sauce over.
 

 

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