Jim Stoppani's Shortcut To Shred Recipes: Low-Carb Lobster Boats
Because I grew up in New England, I ate a lot of Maine lobster. In fact, I would list lobster, Maine lobster, as one of my favorite foods of all time. It has a sweet, buttery flavor, is high in protein, and is almost devoid of all carbs and fat. It's difficult to think of anything better to eat.
As a kid, one of my favorite dishes to order when we vacationed on the New England beaches was a lobster boat. A lobster boat is basically a lobster salad sandwich. It's made with hunks of fresh lobster meat, mayo, usually onion, celery and other diced vegetables, lemon, and served on a soft hoagie-style bun. When it's done right, it's to die for.
But, because I prefer to stay lean year round, I have to curb my carb intake most of the time. That's not a problem when you can think outside the box-or in this case, the bun. Here is my recipe for a low-carb, high- protein, and delicious lobster boat. If you don't like lobster, substitute tuna, left-over chicken, canned chicken, or canned crab.
Low-Carb Lobster Boat ///
- Remove lobster meat from shell and cut or tear into chunks. Place meat in a bowl.
- Add diced vegetables to the lobster then mix in the mayo, lemon juice, and spices.
- Fill the Romaine heart leaves with lobster salad.
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