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Nutrition Facts
Serving Size 311 g
(Approx. 4 Servings)
Amount Per Serving
Calories 490 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 15 g 75%
Trans Fat 1.0 g
Cholesterol 170 mg 57%
Sodium 180 mg 8%
Total Carbohydrate 42 g 14%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 19 g
Vitamin A 15% • Iron 4%
Vitamin C 8% • Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Buttered Lobster Rice

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp grapeseed oil
4 Oz Central Market European Style Unsalted Butter, divided use
12 Oz lobster tails, two, 6 oz tails, each cut in half, meat pulled out, diced and set aside; reserve shells
1 Tbsp garlic, minced or zested
1/2 cup(s) H-E-B Fresh Diced Savory Vegetables
4 sprigs of fresh thyme
1 cup(s) basmati rice
2 cup(s) water
1/2 Tsp ground white pepper, as needed to taste
2 Tbsp fresh lemon juice
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Instructions

1
Set a medium-sized pot with a tight fitting lid over medium heat. Add oil and 3 tablespoons butter, allowing butter to melt and get hot before adding lobster shells.
2
Sauté lobster shells for a few minutes then add garlic, savory vegetables and thyme sprigs. Sauté until veggies and garlic are just soft but still translucent.
3
Add rice and stir-fry for 2 to 3 minutes to just lightly toast. Stir in water, bring to a boil then turn heat to low, cover and cook until all liquid has been absorbed, 15 to 20 minutes.
4
Meanwhile, set a small pot over medium-low heat and add remaining butter. When melted, add diced lobster meat and season with salt and white pepper.
5
Cook gently until lobster is just cooked through. Add lemon juice, bring to a simmer, stir and remove from heat. Discard thyme sprigs and lobster shells from rice and fluff with a fork.
6
To serve, place rice in a medium-sized serving bowl or platter and spoon buttered lobster meat with sauce evenly over the top. Season to taste and garnish with fresh chives if desired.
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