WebPreheat oven to 400 degrees F. Using a small sauce pan, melt 1 stick of butter over medium heat. In a medium sized mixing bowl, add almond flour, mozzarella …
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Wonderful and comforting pot pie that all your family and friends will ask for again and again. Preheat oven to 425 degrees F (220 degrees C). Bring water and crab boil bag to a boil in a large saucepan. Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes. Drain and cool lobster tails.
Change up the veggies: To make this low carb pot pie even lower in carbs, try swapping out the veggies. Instead of peas and carrots, try broccoli and bell peppers, or maybe even mushrooms and cauliflower. Better yet, go nuts and use a combination of any of your favorite low carb vegetables.
Fill a large saucepan with lightly salted water and bring it to a boil. Add the lobster meat, reduce the heat to low, and cook 10 minutes until the meat is opaque. Drain and set aside to cool. Place 4 tablespoons butter in a large saucepan and place it over medium heat.
Throw in the garlic and parsley. Cook over low heat just to let the butter melt. Stir it all together so the crackers get nice and coated. Spread this evenly over the lobster. Push it down a bit so that it can absorb the liquid in the pie.