Jim Stoppani's Shortcut To Shred Recipes: Low-Carb Lobster Boats
In the mood for some lobster? With this recipe, you'll get all the flavor without all the carbs. Add some New England to your list of recipes.
Main | Training | Nutrition | Recipes | Supplements | Start Program
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
- 6-8 ounces lobster (usually claw meat, but any part will do)
- 1 tbsp light mayo
- Juice from 1/4 lemon
- 1/4 bell pepper, diced
- 1/4 onion, diced
- 1 stalk celery, diced
- 3-4 Romaine lettuce heart leaves
- Salt and pepper and other spices, to taste
- 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.