This is what I cooked for dinner tonight. I used to order this dish at a restaurant in Yorktown, Virginia while in high school. We drove 30 miles just to eat there and this dish was the motivation. The restaurant, Nick’s Seafood Pavilion, operated by a Greek chef and family. His wife took it over after Nick died. Sadly, Nick’s Pavilion no longer exists: http://www.pbase.com/airlinerphotos/image/21276281. I still fix Nick’s signature dish often at home, using a recipe my parents developed. Tonight I made it with 1 large lobster tail (9 oz .) and 12 oz. of frozen crawfish. Man, was it ever good! My parents version is real close to what we ate so often at Nick’s restaurant. I cannot have the rice that is traditionally in this dish anymore as it is so high in carbs. The original dish had 1 cup of rice (cooked in lobster or shrimp stock) stirred in just before serving. Nowadays I serve my portion either over steamed cauliflower “rice” or sometimes atop oven-baked eggplant slices.
I get my lobster tails at Sam’s (frozen) but it works just fine in this dish. I fix this often with just shrimp or a mixture of shrimp and crawfish, but it is best made with lobster. I have even made this with large sea scallops and fresh lump white crab meat (when I lived on the Gulf Coast and could get fresh Blue Crab). As is true of most seafood dishes, this one really packs in the nutrients and it is suitable for all phases of Atkins and other Keto diets.
If you are not following a low-carb diet: add 2 c. cooked brown or white rice that you have cooked in seafood stock instead of water (2 c. rice: 4 c. stock). This step is essential for the best flavor profile in the final dish. 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).
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1 lb. lobster meat cut into bite-size pieces (or shrimp, lump crab or any combination)
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
Salt to taste at the table, as seafood is often high in sodium
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:
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