Lobster & Strawberry Shortcake

Sunday was a good day.  We are fortunate to live in New England where lobster is inexpensive ($4.99 per pound for chicks) and widely available.  Big lobsters are far more impressive to look at but for a sweet, tender treat chicks (1-1 1/4 pounds) are the choice of most chefs.  A chick lobster yields approximately 3 1/2 ounces of meat…that’s about 20 grams of protein!  The local fish shop will also steam them to order as long as you call ahead.  No muss! No fuss!  I’m a lobster purist so I have no recipe to share today.  We ate our lobster with the utensils God gave us.  I served them with mashed potatoes mixed with equal parts skim milk and fat free half and half then dusted with a pinch of truffle salt to make them a little extra special…they were sharing the stage with lobster after all.    As for GP friendly I would rank lobster just a little more difficult than chicken breast or white fish.  Chew thoroughly!

The shells are in the freezer with plans of being transformed into a low fat GP friendly lobster bisque at Thanksgiving.  Stay tuned!

Such a special meal deserved a special ending so after cleaning up I persuaded Hubby to go out for a store-bought angel food cake and a GP friendly strawberry shortcake was born.

Easy Strawberry Shortcake

Makes 1 serving but can be multiplied as many times as desired

1 slice angel food cake

1 scoop strawberry sorbet (softened)

Fat free Reddi wip

Preheat broiler.  Spray a sheet pan or piece of foil.  Toast angel food cake on both sides.  Serve with a scoop of softened strawberry sorbet and garnish with Reddi whip


One response to “Lobster & Strawberry Shortcake

  1. What a delicious meal! Both the boys were drooling when I read out this post.