Keto Lobster Risotto

This recipe can easily be changed to include shrimp, scallops, or crawfish depending on your tastes. I also think you could make this even more luxurious by adding truffle oil or truffles in the place of mushrooms, if you wanted to elevate this dish even higher.

Piece of advice: don't cut the lobster into too small of a piece so it'll hold its own in this dish. If you want to add more lobster meat for more protein, go ahead, but if you cut the meat too small, it'll get lost in the dish.

Ingredients:

2 tbsp butter

0.25 whole onion, diced

1 garlic clove, grated or minced

1 cup/4 oz of lobster tail, cooked and chopped

3 cups cauliflower rice

3 cremini or bella mushrooms, sliced

0.5 cup heavy cream

0.5 cup grated parmesan

0.25 tsp salt

1/8 tsp pepper

1/8 tsp nutmeg

Directions:

1. Melt butter in large skillet over medium-high heat.

2. Add onion, garlic and mushroom, cooking until tender, about 2-3 minutes.

3. Add lobster tails and stir to combine.

4. Stir in cauliflower rice and cook until tender, about 3 minutes.

5. Stir in heavy cream, parmesan cheese, salt, peppers nd nutmeg. Cook for 5-7 minutes.

6. Top with shredded Parmesan cheese and serve!

This recipe makes 2 servings.

MACRO INFO:

468 Calories, 41g Fat, 5g Net Carbs, 15g Protein