Low Country-Style Lobster Rice

By Michael Twitty, James Beard award-winning author of, The Cooking Gene
Serves 4

Ingredients

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)

Directions

1. 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. 
2. Add the onion, pepper, and celery and sauté, tossing frequently until it’s softened and the onion is golden, about 5 minutes. 
3. Add the garlic and sauté 3 more minutes.
4. 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.
5. 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.