Click to enlarge
I lived in Hampton, Virginia while in high school & my family often drove to Yorktown 30 miles away to eat at a wonderful restaurant called Nick’s Seafood Pavilion
, operated by a Greek chef. Sadly, it no longer exists: http://www.pbase.com/airlinerphotos/image/21276281
. I often think fondly of one of their signature dishes, Lobster Dien Bien. My parents managed to concoct their own version of the dish over time. My version is similar, but I cannot have the rice that is traditionally in it. I’m on a low-carb diet. The original dish had 1 cup of rice (cooked in lobster stock) stirred in just before serving. This dish in some regards is similar to Spanish paella when the rice is included. I serve my portion over steamed cauliflower “rice” or simple oven-baked eggplant slices.
I can’t get very good lobster in Central Texas, so I fix this more often now with shrimp or crawfish. But is it the best with lobster, for sure. I have even made it with large sea scallops and fresh
lump white crab meat (when I lived on the Gulf Coast). As is true of most seafood dishes, this one really packs in the nutrients! This dish is OK for Atkins Induction.
Click to enlarge crawfish version
If you are not following a low-carb diet: Add 2 c. cooked white rice stirred in. If using the rice addition, it is essential that you cook it in seafood stock. Use 1 c. raw rice, rinsed well in a sieve/sifter with cold water to remove surface starch. Then bring the rice to a boil in 2 c. lobster or shrimp stock., Lower heat to lowest setting, cover pot with a paper towel followed by a tight fitting lid and steam the rice until done (about 18-20 minutes). Add the rice to the seafood mixture, stir gently and serve! Mmmm…….this is my all-time favorite seafood dish EVER! (with the rice, of course 🙂 ).
1 lb. lobster meat cut into bite-size pieces (or peeled, deveined shrimp)
1 stick unsalted butter
½ c. onion, chopped
1 c. celery, chopped
1 carrot, grated
1 2 oz. jar pimiento, drained
1/3 c. parsley, chopped
¼-½ tsp. cayenne pepper
10 drops Tobasco
½ tsp. ground thyme
DIRECTIONS: Saute onion, celery and carrot in melted butter until onion and celery are completely tender. Add parsley and pimiento. Add seafood and remaining seasonings. Simmer on low heat for 15 minutes only. For non-Atkins diners, add some cooked rice. For Atkins diners, serve with steamed cauli-rice, spaghetti squash, sauteed mushrooms or oven-baked eggplant slices. (To steam cauli-rice, grate or food process raw cauliflower to fine grains and steam in microwave for 2-3 minutes, stirring every minute).
NUTRITIONAL INFO: Makes 3 servings, each with:
33 g fat
9.1 g carbs
2.3 g fiber
6.8 g NET CARBS
32.3 g protein
283 g sodium