Keto In The Country: Lobster Newberg

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Hi Everyone! The dish we are preparing for you today is something any seafood lover will enjoy! We are transforming an original favorite recipe of ours and making it Keto while not losing the richness of the flavors.

2 lobster tails (you could actually use shrimp or other seafood, enough to fill 1 cup)
1 c mushrooms
1 egg yolk
1 c heavy cream
1 shallot finely sliced
2 Tbsp Butter
2-3 Tbsp Sherry
2 Tbsp Almond Flour
Salt & Pepper
Sweet Paprika
1/4 c Parmesan
1 c gruyere or Swiss cheese

Let’s go ahead and get the chopping and cheese grating out of the way. Chop the mushrooms and set them aside in a bowl. Slice shallots very fine and set aside. Grate 1 cup of gruyere and 1/4 c of Parmesan. Next, whisk egg yolk and add the heavy cream. Set aside.

Now for the fun part! Melt 2 Tbsp Butter over medium heat. Once melted, add shallots and cook for 1-2 minutes. Sprinkle with Himalayan Salt. Add the mushrooms to the pan and cook for a minute before adding the lobster. Add lobster and cook for a minute. Add about 1/4 tsp Cayenne and 1 tsp sweet paprika (you can cater these measurements to your liking). Add the 2-3 Tbsp sherry cooking wine. Add two Tbsp Almond flour, give it a stir and watch it thicken. Add in the egg and cream mixture. Stir and let cook for about two minutes and then it’s time for the cheese! Add in cheese and mix. Transfer to baking dish, garnish with Parmesan, fresh pepper and put it in the oven!

Let it broil under high heat for a few minutes until it turns a beautiful bubbly golden brown and serve right away!

Enjoy! Thank you so much for joining us and be sure to let us know how you like this if you decide to try it out!

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