Wok-fried Lobster

Wok-fried lobster is a deliciously aromatic dish that combines tender, succulent lobster with vibrant vegetables and a savory sauce, perfect for a keto-friendly meal. This dish is both indulgent and light, making it a wonderful choice for seafood lovers.

Ingredients

• Lobster tails - 2 (about 300g each)
• Butter - 2 tablespoons (30g)
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Bell pepper, sliced - 1 cup
• Zucchini, julienned - 1 cup
• Soy sauce (low sodium) - 2 tablespoons (30ml)
• Sesame oil - 1 teaspoon
• Red chili flakes - 1/2 teaspoon
• Green onions, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Begin by preparing the lobster tails. Using kitchen scissors, cut the tops of the shells lengthwise to expose the meat. Remove the meat and cut it into bite-sized pieces; set aside.
2. In a large wok or skillet, heat the butter over medium-high heat until melted. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
3. Add the sliced bell pepper and julienned zucchini to the wok. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
4. Add the lobster meat to the wok and stir-fry for another 3-4 minutes, or until the lobster is cooked through and opaque.
5. Pour in the soy sauce, sesame oil, and sprinkle the red chili flakes over the mixture. Toss everything together to ensure the lobster and vegetables are evenly coated in the sauce.
6. Season with salt and black pepper to taste, then remove from heat. Garnish with chopped green onions before serving.

Nutrition

• Calories: 300
• Protein: 40 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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