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2f2f 01-15-2013 06:46 AM

Red Lobster
 
Well, Last night I went with my family to Red Lobster and thought I ordered just fine on low carb, however, I just put it in my tracker program and it was 837 calories, and 66 carbs. :sad:

Lobster Tail (0 carbs) butter dipping sauce (12 carbs), Shrimp Scampi (1 carb), Wood Grilled Shrimp skewers (47 carbs - how is that possible?) and Broccoli (6 carbs). I didn't even try the yummy biscuits! I should have really looked up the nutritional value before I went. I would have been fine with double the Scampi and no Shrimp skewers and NO BUTTER!

I'm shocked. I'm on induction and going into dinner I had eaten 11 carbs - I thought I was fine. This has taught me a valuable lesson - look up nutritional values before you go out to eat!

Dottie 01-15-2013 06:47 AM

I think the skewer info includes the rice they're sitting on.
Unless they're coated in some sugary sauce, but I don't think that's the case.

2f2f 01-15-2013 06:54 AM

I would be relieved if that is the case. I did not order the rice, only broccoli.

2f2f 01-15-2013 06:59 AM

Okay, I went to their webside - Wood Grilled Garlic Shrimp Skewers (alone): carbs .5

Freak out diverted!

Mistizoom 01-15-2013 07:05 AM

I agree about the rice, if you look on their nutrition facts on the RL website (downloadable PDF), a single Garlic Grilled Shrimp Skewer (not sure if that is the exact same thing you had), has less 1 g carb, so multiple that times the number of skewers. The nutrition facts do not contain "optional accompaniments" but do include the standard side dishes, I believe.

ETA: We posted at the same time, glad you are relieved!

lterry913 01-15-2013 07:36 AM

Glad you figured this out...red lobster or any seafood place is usually very LC friendly if you order appropriately...YUM

Trigger828 01-15-2013 08:10 AM

whew you had me scared there cause I ordered grilled skewer shrimp with my steak at LoneStar steakhouse the other day. 66 carbs would have made me faint LOL

ravenrose 01-15-2013 08:56 AM

the worst part is that portions in restaurants are usually a LOT more than what the nutrition values are based on. people LIKE a lot of food and it's good for the restaurant to get repeat business. you need to count more than what the sites say. you can sort of figure it if you are used to weighing your food at home. safe to add 50%, but it might not be that much.

rubidoux 01-15-2013 09:02 AM

Well, I am very impressed that you skipped the buscuits. I would never be able to get through a meal w those on the table!

coffeelover 01-15-2013 09:49 AM

I'm surprised that the butter dipping sauce was so high in carbs. What's in it, I wonder?

LoriAS 01-15-2013 10:07 AM

Looks like it is just cream and seasonings:

Rich Lemon Butter Sauce:
1 small can chicken stock
1/2 tablespoon dried onion flake
1 teaspoon unsalted butter, room temp.
1 teaspoon all purpose flour
Dash of white pepper
Dash of salt
Juice from fresh lemon, to taste
1/2 cup heavy cream
4 tablespoons cold butter

To make Rich Lemon Butter Sauce: Combine chicken stock and onion flakes and boil stock on high heat uncovered. Meanwhile combine butter and flour and mix till it becomes a paste. Whisk butter/flour mixture into stock. Strain out the scum that forms on top. Reduce to a third. Remember, do all this uncovered. Stock should be thick enough to coat the back of a spoon. Add white pepper, salt, and lemon (Do not add too much of lemon juice all at once. Squeeze in 1/2 a teaspoon first and taste test. What you are after is a subtle tartness.). Stir in heavy cream. Remove from heat and whisk in butter. Keep warm and set aside

***then there is that little teaspoon of flour!***

JessieBear 01-15-2013 06:02 PM

Quote:

Originally Posted by coffeelover (Post 16196994)
I'm surprised that the butter dipping sauce was so high in carbs. What's in it, I wonder?

Flour - could be wheat, or one of the starches (rice, corn, tapioca, potato, etc)

Mistizoom 01-15-2013 06:55 PM

I had the lemon butter sauce on broiled cod on New Year's Eve. I thought it was just going to be lemon and butter - nope it was creamy. I figured it had carbs, but it was too late as it was all over my $20 piece of fish. It was good but I would have been happy with just lemon and butter. I guess it didn't set me back too much.

LiterateGriffin 01-15-2013 10:22 PM

Yeah... I don't trust tracker-programs for restaurant food-values, because they assume I'm going for the default... Skewers with rice. Salad with croutons.

The restaurant-site is more likely to let me customize, give me ingredient lists, and have nutrition (carb) contents for an individual food-item.

The shrimp-skewers are totally safe. :) And as for the dipping sauce -- how much did you use? Likely not all of it, which means you got less than the listed carb-count. (But yes, that's a good heads-up, and I'll be sure to avoid that next time we go!)

kittycitygirl 01-16-2013 05:19 AM

Quote:

Originally Posted by LoriAS (Post 16197054)
Looks like it is just cream and seasonings:

Rich Lemon Butter Sauce:
1 small can chicken stock
1/2 tablespoon dried onion flake
1 teaspoon unsalted butter, room temp.
1 teaspoon all purpose flour
Dash of white pepper
Dash of salt
Juice from fresh lemon, to taste
1/2 cup heavy cream
4 tablespoons cold butter

To make Rich Lemon Butter Sauce: Combine chicken stock and onion flakes and boil stock on high heat uncovered. Meanwhile combine butter and flour and mix till it becomes a paste. Whisk butter/flour mixture into stock. Strain out the scum that forms on top. Reduce to a third. Remember, do all this uncovered. Stock should be thick enough to coat the back of a spoon. Add white pepper, salt, and lemon (Do not add too much of lemon juice all at once. Squeeze in 1/2 a teaspoon first and taste test. What you are after is a subtle tartness.). Stir in heavy cream. Remove from heat and whisk in butter. Keep warm and set aside

***then there is that little teaspoon of flour!***

Flour in their butter!? Need to check this out as DH is GF and we assumed butter was safe. :stars:

2f2f 01-16-2013 05:58 AM

I did not eat all of the butter just dipped my lobster in there - but I was shocked because I thought it was simply melted butter. If I go again I will ask them to just heat up some butter with no additives or go with out. Who would have thought - flour in butter????

LoriAS 01-16-2013 08:12 AM

Quote:

Originally Posted by kittycitygirl (Post 16198624)
Flour in their butter!? Need to check this out as DH is GF and we assumed butter was safe. :stars:

I didn't know if I could/should post the link to the recipe or not, but this is from a website that posts all the "restaurant" recipes.

It would make sense that this is an accurate recipe, but I will have to start posting disclaimers :hyst:

kittycitygirl 01-16-2013 03:07 PM

Quote:

Originally Posted by LoriAS (Post 16199100)
I didn't know if I could/should post the link to the recipe or not, but this is from a website that posts all the "restaurant" recipes.

It would make sense that this is an accurate recipe, but I will have to start posting disclaimers :hyst:

OK, get what ou are saying. Will go to the company. Afterall, they would have to let you know use to medical issues....you'd think!

kittycitygirl 01-16-2013 03:20 PM

Seeing on their web site that they list their butter as 100% pure melted butter and it is not marked for any allergen warning besides dairy.

Will make a point of asking next time we are in there.

LoriWants2Lose 01-17-2013 01:10 AM

Sounds like you did pretty well after all. Good job!


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