Keto Lobster Tails is one of the most luxurious foods I think that there are. This recipe for Lobster has a European flavor which is one of butter and wine. It’s LOBSTER. Need I say more? Special occasions are exactly what this recipe is for. Needless to say, this is my dream meal. I look for lobster when it is on sale then I place it in my freezer. Indeed, I have found that lobster is often on sale in the summer and at Christmas time.
Keto Lobster Tails:
For example, Anniversaries, Valentine’s Day, Weddings, or baptisms. What could be better than lobster tails? While lobster can be expensive it does tend to go on sale several times a year. I have noticed in my area it tends to go on sale in February for Valentine’s Day. However, sometimes you just feel like splurging for some so decadent like lobster.
In any case, this is an easy-to-follow recipe for frozen lobster tails. Indeed unless you live in a state close to the ocean then most likely you will find that your local stores only carry frozen lobster. Simply follow this recipe for a tasty lobster tail meal. Not to mention, this recipe is Keto, Paleo, and GAPS diet-friendly.
Needless to say, this recipe is based on one my mother used to make at our Scandinavian restaurant that was in Ririe, ID called European Inn. In summary, I would not be who I am today had I not worked as a hostess in my family’s restaurant from the age of 5 until I was 12 and my parents divorced. In fact, my mother is from Sweden and therefore all of her cooking knowledge comes from Sweden. Anytime, we served lobster at our restaurant I would be drooling. Lobster is one of my favorite things to have. although on rare occasions.
Keto Lobster Tails:
Normally, it is really hard to find live lobster tails. However, even if I could find lobster tails I wouldn’t have the heart to cook them alive. It just is not something I could do. Therefore, I am indeed glad to find this tasty treat frozen.
While I know many are afraid to cook lobster don’t be as it is very simple and easy. In all honesty, cooking the lobster tails in butter and white wine will make this dish so decadent and flavorful. In any case, I highly suggest that you use a wine that you drink in this recipe. Don’t let lobster intimidate you. It is very simple actually. Remove the lobster tail the night before and allow to it defrost in the fridge overnight.
Simply serve with melted butter, a little lemon wedge, and you will be in 7th heaven. Pairs very nicely with Flourless Chocolate Cake, or Gluten-Free Chocolate Blackberry Cake, or serve with Best Prime Rib Roast.
The below liquids can be used to cook up to two pounds of lobster.
Tongs for removing lobster from liquid can be found on Amazon if you don’t currently own one.
Keto Lobster Tails
- 1/4 cup of butter
- 12 oz of white wine or cooking wine
- 1/2 tsp of salt
- 24 oz water or more until the lobster is covered
- 4 lobster tails from 6 oz. up to 2 lbs
First, remove the lobster from the freezer and allow it to defrost in the refrigerator overnight. Place butter, wine, salt, and lobster into a pot and bring to a boil and boil 1 minute per ounce. Boil until the lobster tails appear bright red and the meat turns white. Remove the lobster from the pan with a pair of tongs to a plate and allow to cool slightly before cutting the shell. Place lobster Using a sharp pair of scissors cut down the middle of the back of the lobster to the fin. Allow cooling slightly. Next, carefully remove the meat from the shell making sure that the very bottom of the lobster is still attached. Lastly, it is time for the presentation of the lobster: pull the lobster through the shell and let sit on top of the shell. Serve.
Keto Lobster Tails
- 1/2 cup butter
- 12 oz white wine or cooking wine the white wine of your choice
- 1/2 tsp pink salt
- 4 frozen lobster tails from 6 oz. up to 2 lbs
- 24 oz of water or until lobster is covered
- First, remove the lobster from the freezer and allow it to defrost in the refrigerator overnight.
- Place butter, wine, salt, and lobster into a pot and bring to a boil and boil 1 minute per ounce.
- Boil until the tail or tails appears bright red and the meat turns white.
- Remove lobster from the pan with a pair of tongs to a plate and allow to cool slightly before cutting the shell.
- Using a sharp pair of scissors cut down the middle of the back of the lobster to the fin.
- Allow to cool slightly.
- Next, carefully remove the meat from the shell making sure that the very bottom of the lobster is still attached.
- Lastly, it is time for the presentation of the lobster: pull the lobster meat through the shell and let sit on top of the shell.
- Serve with melted butter and slice of lemon
|Amount Per Serving|
|% Daily Value *|
|Total Fat 14 g||22 %|
|Saturated Fat 8 g||38 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 149 mg||50 %|
|Sodium 598 mg||25 %|
|Potassium 885 mg||25 %|
|Total Carbohydrate 7 g||2 %|
|Dietary Fiber 0 g||0 %|
|Sugars 1 g|
|Protein 35 g||70 %|
|Vitamin A||99 %|
|Vitamin C||5 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|