Lobster and grilled vegetables – a wonderful meal on a restricted diet

Lobster, as I’ve written before, is no longer considered the no-no it once was for people with heart and artery problems like me. A nutritionist who basically told me to eat only vegetables also said lobster is ok, in moderate amounts.

I’ve written previously that a four-ounce lobster tail has about 2.5 ounces of actual lobster meat in it. A serving, per American Heart Association guidelines, is 3.5 ounces, so a tail and a half will do but have two if you want to splurge.

That much lobster certainly won’t fill you up, but I supplement mine with a large amount of grilled vegetables, often made in salt-free marinades I’ve found.

Grilled veggies can help fill you when you reach your lobster, chicken or beef limits.
Grilled veggies can help fill you when you reach your lobster, chicken or beef limits.

I steam my lobster tails in a double boiler I have. Usually for about 10 minutes or so.
The veggies I’ve been cooking outdoors this summer. First I cut peppers, Portobello mushrooms, zucchini and eggplant into strips. Then I marinade them in bowls with some of my salt-free marinades. I use either Mrs. Dash or Mr. Spice, both of which I’ve bought online because I can’t find them in local stores in the Chicago area.

Put the strips on a hot grill and cook to taste, the longer you cook, the mushier some of them, especially the eggplant, will become. So keep an eye on them.

If you can’t cook them outdoors, do them in a George Forman-like grill or frying pan on your stove. Coat the pan with a non-stick cooking oil spray, preferably canola oil.

You can basically have as many of these as you like, a cup of green peppers has only 18 calories, an eggplant, 132 calories.


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