In a pan over medium heat, add the butter, lobster juice, and cream and cook for about 4 minutes or until it thickens. Add the Alfredo sauce, lobster meat, lemon juice, salt and pepper. Simmer over low heat for 3 minutes. Add the chives, and top the cauliflower or low-carb pasta alternative with the mixture.
Simmer: Pour in the cream and add the cheese. Stir until well blended. Simmer the tomato cream sauce for 2 to 3 minutes or until it thickens a little bit. Add the lobster meat: Stir in the chunks of lobster and cook for another 1-2 minutes or until the lobster meat is heated through.
Pour half the strained sauce into a food processor. Add the reserved lobster meat, tomalley, and coral, then buzz the mixture until smooth. If you have a lot of leftover meat, reserve some for garnishing the pasta. Pour the contents of the food processor back into the pot with the rest of the strained sauce.
One easy way to make sure you don't get too many carbs with your lobster meal is to steam live lobster and serve it with a decadent, high-fat, low-carb side. Steaming is a fast and traditional way to cook lobster. Here are our lobster steaming instructions to lend a helping claw: Bring a couple of inches of water to a rapid boil in a large pot.