Dreaming of five-star dining without derailing ketosis? This Michelin-inspired masterpiece transforms humble cauliflower and luxurious lobster into a decadent, low-carb symphony. Butter poaching keeps the tails impossibly tender, while a silky Parmesan velouté delivers spoon-coating richness minus the carbs. Crowned with crispy pancetta crumb and sparkles of chive oil, every bite balances buttery depth, briny sweetness, and herbaceous lift—proof that keto can taste like pure culinary couture.
Our culinary team knows firsthand that crafting dishes which both surprise the palate and nourish the body is equal parts science and artistry. We draw constant inspiration from Michelin-starred chefs—visionaries who coax extraordinary flavors from humble ingredients through painstaking technique and unwavering respect for seasonality. Each butter-baste, precise emulsion, and artful plating is a testament to years of disciplined training and restless creativity. When we translate that spirit into keto-friendly recipes like our Butter-Poached Lobster on Cauliflower Velouté, we’re paying homage to those masters, channeling their relentless pursuit of excellence while staying true to the low-carb lifestyle our readers love. It’s a reminder that behind every unforgettable bite lies hours of experimentation, failure, and refinement—work we’re honored to celebrate and share with you this recipe.
Luxury Low-Carb Lobster & Velouté—Michelin-Inspired Dinner Magic
Description
Ingredients – serves 2
Component Ingredients:
Lobster 2 lobster tails (4 oz / 115 g each), shells split
4 Tbsp unsalted butter, cubed
1 sprig thyme
Pinch sea salt
Cauliflower Velouté
2 cups cauliflower florets
½ cup chicken bone broth
¼ cup heavy cream
¼ cup grated Parmesan
1 Tbsp butter
Salt & white pepper
Crispy Pancetta Crumb
2 oz diced pancetta
2 Tbsp blanched almond flour
Chive Oil
¼ cup extra-virgin olive oil
¼ cup fresh chives, chopped
Zest ½ lemon
Finish
Micro-herbs or chive tips
Extra lemon zest
Instructions:
Sous-vide butter-poach
Preheat water bath → 140 °F (60 °C).
Vacuum-seal lobster tails with butter, thyme, salt.
Cook 20 min; ice-bath 1 min, then keep warm in pouch.
Make velouté
Simmer cauliflower in broth until tender (10 min).
Add cream, butter, Parmesan; blend silky. Season.
Crumb & pancetta
Sauté pancetta until crisp; remove.
Toast almond flour in rendered fat to deep-gold. Return pancetta; toss.
Chive oil
Blitz olive oil, chives, lemon zest 30 sec; strain for vivid green.
Plate Michelin-style
Swirl velouté center of warm slate plate.
Halve lobster tails; set atop purée.
Spoon chive oil rings, sprinkle pancetta crumb, micro-herbs, lemon zest.
Serving & Meal-Prep Tips
Serve with a crisp grüner veltliner or unsweetened sparkling lime water.
Prep ahead: Velouté keeps 3 days chilled; reheat gently. Pancetta crumb stays crunchy 5 days in airtight jar. Lobster can be sous-vided 24 h early, then warmed in hot butter 1 min before plating.
Key Temp: Sous-vide 140 °F (60 °C)
Estimated Cost ≈ US $35 for 2 servings (Depending on Lobster size)
Nutrition (per serving):
540 kcal
45 g fat
40 g protein
5 g net carbs
2 g fiber
Enjoy your Michelin-worthy keto feast!
