Lobster “Linguine”

Lobster “Linguine”

I can’t get very good lobster in Central Texas, so I often fix this dish with shrimp or crawfish.  It’s great with all three, really, but in my opinion, the best with  lobster. 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.

As the “noodles” have no real flavor of their own, they take on the taste of whatever broth or sauces they are cooked in.  So be sure to use seafood stock (preferably lobster broth from shells boiled in water) to simmer the noodles in.  It will make the final dish ever so much more flavorful!  When you shell your lobster meat, boil the shells for 30 minutes and use that broth.

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INGREDIENTS:

1 lb. lobster meat cut into bite-size pieces (for 2 of us, I only used 8 oz. to lower the cost)

Lobster stock to boil the “linguine”

1 recipe my Dumplings dough (follow link for how to mix the dough)

1 stick unsalted butter

½ c. onion, chopped

1 c. celery, chopped

1 carrot, grated

1 2 oz. jar pimiento, drained (or 2 oz. diced red bell pepper)

1/3 c. parsley, chopped

1/8 tsp. cayenne pepper

8-10 drops Tobasco (or less if you don’t like a little “bite)

¼ 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, Tobasco and remaining seasonings.  Saute for about 5 minutes longer.  Turn off heat while you make the “linguine”.

For the “linguine”, bring your seafood stock to a boil.  Mix a batch of my dumpling dough exactly like that recipes says, mixing the wet ingredients in one bowl, the dry ingredients on a paper plate.  When the two are stirred together and they have formed a dough, let the dough sit a couple minutes to “stiffen up”.  Place the dough on preferably a silicone sheet on your counter (or plastic wrap if you don’t yet own a silicone sheet).  Place a sheet of plastic wrap on top of the dough and gently roll out fairly thin (about 1/8″ thick).  Carefully and gently, cut into long strips about ¼” wide.  I would prefer them narrower, but when I tried, they real narrow ones all tore up on me.  😉

Gently loosen/lift the noodles by sliding the knife tip gently underneath each one slowly (this is why a silicone sheet works a little better than plastic wrap on the bottom) and set each noodle aside on the silicone sheet until all are cut.   It’s OK if they are touching each other while they wait, we won’t tell anyone LOL.  When all have been cut, take the sheet to your pot of simmering seafood stock and gently slide them into the water.  You want a very gentle simmer on the broth, so adjust your heat source accordingly.  Immediately cover and cook around 8 minutes.  DO NOT LIFT LID DURING COOKING.  While they are cooking, reheat the lobster mixture on low heat.  When the “linguine” is done, gently lift them out of the broth with a slotted spoon into the lobster mixture, stir and serve at once with your favorite low-carb garlic bread.  🙂

NUTRITIONAL INFO: Makes 3 servings, each contains:  (calculated with 1 lb. lobster)

465.7 calories

33 g  fat

9.1 g  carbs, 2.3 g  fiber, 6.8 g  NET CARBS

32.3 g  protein

283 g  sodium

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