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Baked stuffed lobster with a side of broccoli

average rating is 3 out of 5, based on 150 votes

Elevate your dining experience with this tantalizing Baked Stuffed Lobster. Bursting with succulent seafood and flavorful herbs, this low-carb, high-protein delight is perfect for diabetics and those following the SOZA weightloss program. Accompanied by sautéed broccoli, this dish promises to impress even the most discerning taste buds.

Serving Suggestions/Tips:

Pair this exquisite Baked Stuffed Lobster with a crisp, chilled white wine for a complete gourmet experience.

Garnish with a sprinkle of fresh lemon zest and a drizzle of melted butter for an extra touch of decadence.

Serve alongside a refreshing green salad to add a burst of freshness to your meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high-protein diabetic-friendly seafood lobster shrimp crabmeat gluten-free keto-friendly paleo-friendly grain-free nut-free low-sugar healthy fats broccoli fiber-rich vitamin-rich elegant dining gourmet recipe

Ingredients

1 lobster tail (6-8 ounces)
1/4 cup cooked shrimp, chopped
1/4 cup cooked crabmeat, chopped
2 tablespoons almond flour
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
Salt and pepper to taste
1 cup broccoli florets
1 tablespoon olive oil
Salt and pepper to taste

Directions

Preheat the oven to 400°F (200°C).
Using kitchen shears or a sharp knife, cut a slit lengthwise down the top of the lobster tail, stopping before reaching the tail fan.
Gently lift the meat out of the shell and chop it into small pieces. Set the shell aside.
In a bowl, combine the chopped lobster meat, cooked shrimp, cooked crabmeat, almond flour, grated Parmesan cheese, parsley, garlic, lemon zest, lemon juice, salt, and pepper. Mix well.
Stuff the mixture back into the lobster shell, pressing it down gently.
Place the stuffed lobster tail on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through.
While the lobster is baking, steam the broccoli florets until tender-crisp, about 5-7 minutes. Drain any excess water.
Heat the olive oil in a pan over medium heat. Add the steamed broccoli florets and sauté for 2-3 minutes. Season with salt and pepper to taste.
Serve the baked stuffed lobster with the sautéed broccoli on the side.