Guinea fowl stuffed with lobster

Here's how to prepare this recipe!

• 1. Clean the guinea fowls. Remove the breasts but leave the skin intact. Flatten the breasts between vacuum bags greased with a little olive oil and set aside.
• 2. Remove the meat from the thighs, remove any tendons, and blend until smooth in a food processor.
• 3. Add the egg and blend until smooth. Add the cream and blend until smooth. Season with salt and pepper, then chill. (Save the remaining parts of the guinea fowls and chop finely for the jus.)
• 4. Bring a large pot of water to a boil. Once boiling, turn off the heat.
• 5. Place the lobsters in the hot water and remove after 5 minutes. Rinse with cold water.
• 6. Clean the lobsters. Cut all the meat into small pieces and mix into the guinea fowl thigh mixture.
• 7. Finely chop the lobster and guinea fowl carcasses for the jus.
• 8. Heat the lobster and guinea fowl carcasses in a large pan on the barbecue over direct heat.
• 9. Add roughly chopped carrot, onion, garlic, celery, and sauté. Add bay leaf and thyme, then deglaze with white wine.
• 10. Let it simmer gently, then add the fish stock. Add enough water to cover and let simmer for 20 minutes. Strain through a fine sieve and press well.
• 11. Reduce the broth until it's a strong extract and keep it warm on the workbench for serving.
• 12. Lay cleaned crepinette on the work surface and place two flattened guinea fowl breasts, skin side down, on top.
• 13. Season with salt and pepper. Using a piping bag, pipe half of the thigh and lobster mixture in a long line on top. Roll it up and wrap it three times with the crepinette.
• 14. Wrap each roll tightly in olive oil-coated aluminum foil. Cook the rolls in the barbecue over indirect heat at 120 degrees Celsius for 45 minutes.
• 15. Remove from the foil and grill the rolls until golden brown all around over direct heat. Let rest briefly, slice into desired portions, and serve with the jus.