Atkins Seafood Recipes

Ingredients:

2 clove garlic, finely chopped
1/4 cup mild extra virgin olive oil
1 tbsp butter, melted
4 each live lobsters
coarse (kosher) salt

Instructions:

Broiling concentrates lobsters natural sweet flavor, and butter compliments
its richness. If you cant bring yourself to split a live lobster, have the
fishmonger do it for you.


1. Set broiler rack at least 6 from the flame, and heat the broiler. Mix
together garlic, olive oil and melted butter, and keep warm.

2. Using a large, sharp chefs knife or a Chinese cleaver, hold the lobsters
down firmly to a cutting board, and split them in half from head to end.
Gently crack the claws by striking them with a meat mallet, small hammer or
the spine of the knife. Scoop out the viscera behind the mouth parts, and
remove the green roe sacs. Transfer, cut side up, to broiling pans.

3. Brush the lobsters liberally with the butter mixture, and season with a
small pinch of coarse salt.

4. Broil four minutes; baste with butter mixture, then finish broiling 3
minutes more. Serve one lobster per person.

Servings: 6

Prep time: 10 minutes

Bake/Cook time: 15 minutes

Carbohydrates: 4 grams

Net Carbs: 4 grams

Protein: 128 grams

Fat: 23 grams

Calories: 766




NYC Nutrition Analysis (per serving or yield unit):
water=465.3 g; calories=642.3; protein=113.8 g; total fat=16.37 g;
carbohydrate=3.36 g; dietary fiber=0.02 g; ash=13.32 g; calcium=292.7 mg;
phosphorus=873.1 mg; iron=1.87 mg; sodium=1791 mg; potassium=1668 mg;
magnesium=163.6 mg; zinc=18.28 mg; copper=10.06 mg; manganese=0.35 mg;
vitamin A=501.7 IU; vitamin E=10.04 mg ATE; thiamin=0.04 mg;
riboflavin=0.29 mg; niacin=8.81 mg; pantothenic acid=9.87 mg; vitamin
B6=0.39 mg; folate=55.13 ug; vitamin B12=5.6 ug; vitamin C=0.31 mg;
saturated fat=3.5 g; monounsaturated fat=8.76 g; polyunsaturated fat=1.74
g; cholesterol=579.7 mg; selenium=250.6 ug; refuse=0.02%; %cal as
carb:prot:fat=2:74:24; WW Pts=14.21; (incomplete analysis)

Servings: 6