Keto Portuguese Seafood Feast: Grilled Lobster with Cauliflower Rice and Roasted Asparagus

Allergens

Shellfish (lobster)

Ingredients

• 4 fresh lobsters (1.5 lbs each), cleaned and halved
• 2 medium cauliflowers, grated into rice
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/4 cup white wine
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Season lobster halves with salt and pepper, and set aside.
2. In a large skillet over medium heat, cook onion and garlic in olive oil until softened. Deglaze pan with white wine.
3. Add grated cauliflower to the skillet, stirring frequently to prevent sticking. Cook for 8 10 minutes or until tender. Season with salt and pepper. Set aside.
4. Place asparagus on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread in a single layer and roast for 12 15 minutes or until tender.
5. Grill lobster halves over medium high heat for 4 6 minutes per side or until cooked through.
6. To plate, spoon cauliflower rice onto each of four plates, top with a lobster half, and arrange roasted asparagus around the sides.

Chef’s Insight

To enhance the aroma, add fresh herbs such as parsley or cilantro to the cauliflower rice and lobster.

Notes

The Grilled Lobster can be replaced with baked or poached lobster if desired.