Low Country-style Lobster Rice
By Michael Twitty, James Beard award-winning author of, The Cooking Gene
8 ounces lobster knuckle and claw meat
4 strips thick-cut bacon, diced
1 medium yellow onion, trimmed, split lengthwise, and chopped
1 medium green bell pepper, stemmed, cored, seeded, and chopped
1 rib celery, strung and chopped
1 large or 2 medium cloves garlic, lightly crushed, peeled, and minced fine
3 cups cooked long-grain rice (can be made the night or day before)
Salt and whole black pepper in a peppermill or Southern crab boil seasoning (finely ground)
- Add bacon to a large, deep skillet or sauté pan over medium-high heat. Sauté, tossing frequently, until the fat is rendered and it’s golden brown.
- Add the onion, pepper, and celery and sauté, tossing frequently until it’s softened and the onion is golden, about 5 minutes.
- Add the garlic and sauté 3 more minutes.
- Add the cooked rice and toss until it’s well-coated with the seasonings in the pan. Season liberally with salt and pepper or crab boil seasoning, to taste. Toss well, lower the heat to medium-low, cover, and let steam gently for about 5 minutes. Taste and adjust the seasonings.
- Add the lobster meat and toss well. Continue cooking just until the lobster is warmed through, 1-2 minutes, and serve hot.
Read Michael's blog, here.