KETO-licious Lobster & Shrimp

3-4 servings
4 4-5oz. Lobster Tails
15 Jumbo Shrimp
1 Large Lemon
2 tbsp. Dried Italian Parsley
1 tbsp. Curry Powder
2 tsp. Garlic Powder
1 1/2 sticks Butter
Pink Himalayan Salt
Ground Fresh Pepper

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

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