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This is a very rich dish, so you might wish to serve it with a side salad of arugula with oil and vinegar.
Ingredients:
- 4 lobster tails, butterflied
- 1 medium head cauliflower, cut into small florets
- 6 cloves garlic, minced and divided
- 6 tbsp butter, divided
- 1/2 c. heavy cream
- 1 tbsp dijon mustard
- 2 oz. goat cheese
- 1 c. Monterrey Jack cheese, grated
- 1/2 tsp salt
- aluminum foil
Instructions:
- Preheat your oven’s broiler.
- In a small saucepan, heat 4 tbsp butter with 4 cloves minced garlic.
- Mash the garlic into the melted butter to release some flavor.
- Place the lobster tails on a rack over a foil-lined sheet pan.
- Strain the butter to remove the garlic solids.
- Brush the lobster generously with the strained butter.
- Broil lobster for about 13-15 minutes, or until the lobster is cooked (opaque).
- Remove from the oven and set aside to cool.
- Turn the oven setting down to 400’.
- Meanwhile, add the cauliflower florets to a large glass casserole dish.
- Once cooled, remove the lobster from the shells and chop into bite-sized pieces.
- Scatter over the top of the cauliflower.
- Make the cheese sauce by heating 2 tbsp butter with 2 cloves minced garlic in a pan over medium-high heat.
- Once the butter is melted, stir in the 2 oz goat cheese, 1/2 tsp salt, and 1/2 c. cream.
- Stir until the goat cheese is melted.
- Add the 1 c. of Monterrey Jack cheese and stir until melted and incorporated.
- Pour the cheese sauce over the cauliflower/lobster pan.
- Bake for about 10 minutes to heat it all the way through before serving.
Serves 6
Carbs: 6.7g per serving
Tips:
- We recommend that you grate your own cheese instead of purchasing pre-shredded as those include some form of carb-y starch to prevent sticking. And that’s not how we would want to spend our daily carb allowance!