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KETO-licious Lobster & Shrimp. KETO-licious Lobster & Shrimp Christopher'sKetoLife ILLINOIS. Make an easy Keto Lobster Bisque with my simple recipe! Lose the carbs, but don't skip out on It's easy to make Keto Lobster Bisque with my recipe!

KETO-licious Lobster & Shrimp KETO-licious Lobster & Shrimp step by step. Thaw Lobsters and Shrimp in an ice bath. In a baking pan, line with Asparagus and season with Olive Oil, Salt & Pepper. You can have KETO-licious Lobster & Shrimp using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of KETO-licious Lobster & Shrimp

  1. You need 4 of 4-5oz. Lobster Tails.
  2. You need 15 of Jumbo Shrimp.
  3. It's of Asparagus.
  4. You need 1 of Large Lemon.
  5. You need 2 tbsp. of Dried Italian Parsley.
  6. It's 1 tbsp. of Curry Powder.
  7. You need 2 tsp. of Garlic Powder.
  8. You need 1 1/2 sticks of Butter.
  9. Prepare of Pink Himalayan Salt.
  10. You need of Ground Fresh Pepper.

Make an easy Keto Lobster Bisque with my simple recipe! Lose the carbs, but don't skip out on It's easy to make Keto Lobster Bisque with my recipe! It's full of all the wonderful, creamy flavors you've. This is a food tutorial demonstrating how to make Keto-friendly lobster bisque.

KETO-licious Lobster & Shrimp instructions

  1. Thaw Lobsters and Shrimp in an ice bath. Then shell both. Save Lobster shells for presentation..
  2. Set oven to Broil..
  3. In a baking pan, line with Asparagus and season with Olive Oil, Salt & Pepper. Put in oven.
  4. In one bowl add Shrimp, Curry Powder, Dried Italian Parsely, 2 tabs of melted butter..
  5. In a seperate dish, add diced Lobster meat, Dried Italian Parsely, 2 tabs of melted butter, Garlic Powder..
  6. Take out Asparagus and line shells on top. Fill shells with Lobster meat, and drizzle remaining butter generously..
  7. Lay shrimp in between shells..
  8. Broil for 8-10 min. Garnish with Salt, Pepper and Lemon juice over all..
  9. ENJOY!.

KETO-licious Lobster & Shrimp step by step. Thaw Lobsters and Shrimp in an ice bath. In a baking pan, line with Asparagus and season with Olive Oil, Salt & Pepper. Not sure why Australian rock lobster is more available. But they are smaller so this is why I served it over pasta instead of stuffing the shells.