Buttery Shrimp and Lobster Rolls
|Frozen lobster tails||1 1⁄2 Pound, thawed|
|Shrimp||2 Pound, peeled, deveined|
|Unsalted butter||1⁄2 Cup (8 tbs), divided (1 Stick)|
|Garlic||3 Clove (15 gm), coarsely chopped to make 1 1/2 teaspoons|
|Chopped celery leaves||1⁄4 Cup (4 tbs)|
|Low carb white bread slice||16 , divided|
|Lemons||2 , cut into wedges|
1. Remove meat from lobster shells. Coarsely chop lobster and shrimp.
2. Heat 4 tablespoons of the butter in a large nonstick skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add lobster and shrimp. Cook, stirring frequently, until just opaque, 6 to 8 minutes. Stir in celery leaves, salt, and pepper. Transfer to a bowl.
3. Meanwhile, melt another tablespoon butter in a large nonstick skillet over medium heat. Add 4 slices of bread, cover with another skillet, and weight with cans; cook until toasted underneath, 1 to 2 minutes. Repeat with remaining bread and butter.
4. With bread butter-side up, use a slotted spoon to scoop about 1/3 cup lobster mixture onto bread; roll bread around filling. Serve warm, with lemon wedges on the side.
Serving size: Complete recipe
Calories 5231 Calories from Fat 1233
% Daily Value*
Total Fat 247 g380.1%
Saturated Fat 78.8 g394.2%
Trans Fat 0 g
Cholesterol 1620.8 mg540.3%
Sodium 3680.5 mg153.4%
Total Carbohydrates 226 g75.3%
Dietary Fiber 40.1 g160.4%
Sugars 96.8 g
Protein 279 g558.9%
Vitamin A 92.3% Vitamin C 188.4%
Calcium 84.9% Iron 199.9%
*Based on a 2000 Calorie diet