Craving a restaurant-worthy meal that fits your keto lifestyle? Look no further! This Gruyere Lobster Keto Pasta is the definition of decadent dining at home. We’re talking tender, sweet lobster meat swimming in a velvety, rich Gruyere cheese sauce, all tossed with fresh zucchini noodles. The best part? It all comes together in under 30 minutes thanks to the magic of the Instant Pot. Get ready to impress yourself (and anyone lucky enough to share) with this unbelievably easy and elegant dish.
Ingredients
• 1 cup / 240 ml Half and Half
• ¾ cup / 85 g shredded Gruyere Cheese
• 3 medium Lobster Tails
• 1 tbsp / 15 ml Worcestershire Sauce
• 1 tbsp / 8 g Arrowroot Starch
• 1 tbsp fresh chopped Tarragon
• ½ cup / 120 ml dry White Wine
• 2 cups / 475 ml Water
• 4 cups / 480 g Zoodles (spiralized zucchini)
Instructions
1. Directions
2. Place the lobster tails on the trivet inside your Instant Pot and pour in the water. Secure the lid and set the steam release valve to ‘Sealing’.
3. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on HIGH pressure for 5 minutes. Once complete, perform a quick release of the pressure.
4. Carefully remove the lobster tails and let them cool just enough to handle. Split the shells, remove the meat, and give it a rough chop. Set aside.
5. Discard the water from the Instant Pot and select the ‘Sauté’ function. Whisk together the half and half, white wine, Worcestershire sauce, and arrowroot powder directly in the pot until smooth.
6. Bring the sauce to a gentle simmer, stirring constantly, and cook for about 2 minutes until it begins to thicken.
7. Turn off the ‘Sauté’ function. Stir in the shredded Gruyere cheese until it’s completely melted and the sauce is creamy.
8. Gently fold in the chopped lobster meat, zoodles, and fresh tarragon. The residual heat will warm everything through.
9. Let the pasta sit for 2-3 minutes to allow the zoodles to become tender-crisp. Be careful not to overcook them.
10. Serve immediately, garnished with extra tarragon if desired, and enjoy!
Nutritional Information
• Nutrition Facts
• Per Serving
• Calories: 280
• Total Fat: 7g
• Net Carbs: 3g
• Protein: 17g
• Fiber: 1.4g
Pro Tips
• To avoid a watery sauce, do not overcook the zoodles. Add them at the very end and let the residual heat of the sauce warm them for just 2-3 minutes until tender-crisp.
• For the best flavor, use a dry white wine like a Sauvignon Blanc or Pinot Grigio. If you prefer to cook without alcohol, you can substitute with chicken or vegetable broth.
• Gruyere provides a fantastic nutty flavor, but you can substitute with other great melting cheeses like fontina, white cheddar, or a blend of Parmesan and mozzarella.
• Don’t throw away those lobster shells! Simmer them with water, onion, celery, and herbs for an hour to create a rich, flavorful seafood stock for future recipes.
FAQ
Q: How do I keep my zucchini noodle pasta from getting watery
A: To avoid a watery sauce, do not overcook the zoodles. Add them at the very end and let the residual heat of the sauce warm them for just 2-3 minutes. This makes them tender-crisp without releasing too much moisture.
Q: Can I use a different cheese instead of Gruyere
A: Yes, if you don’t have Gruyere, you can substitute it with other great melting cheeses. Fontina, white cheddar, or a blend of Parmesan and mozzarella are all fantastic alternatives that will create a delicious, creamy sauce.
Q: Is there a non-alcoholic substitute for the white wine
A: Absolutely. If you prefer to cook without alcohol, you can replace the dry white wine with an equal amount of chicken or vegetable broth. It will still add a wonderful depth of flavor to the sauce.
Q: Can I make this recipe without an Instant Pot
A: Yes. While the Instant Pot is used to quickly steam the lobster, you can also boil or steam the lobster tails on the stovetop until cooked through. Then, simply make the sauce in a skillet or saucepan according to the recipe instructions.
