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A rich and creamy low-carb casserole featuring tender lobster simmered in heavy cream with fresh herbs, topped with a crispy pork rind and Gruyère cheese crust. Perfect for a special keto-friendly dinner.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb. lobster meat
  • 1 1/4 cups heavy whipping cream
  • 1 cup chopped onion
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 2 tbsp. chicken bone broth
  • 2 tbsp. chopped fresh basil
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • 1/2 cup crushed pork rind crumbs
  • 2 tbsp. melted unsalted butter
  • 1/2 cup shredded Gruyère cheese

Instructions

  1. Preheat oven to 450°F (230°C).
  2. Pour 1 1/4 cups heavy whipping cream into a small saucepan and add 1 lb lobster meat.
  3. Gently heat cream and lobster over medium until it just reaches a low boil, then remove from heat.
  4. Strain lobster from the cream, reserving the cream separately.
  5. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  6. Add chopped onion and cook until tender and lightly browned.
  7. Add 1 tablespoon lemon juice and 2 tablespoons chicken bone broth, scrape the pan to deglaze, and simmer for 30 seconds.
  8. Return the reserved cream to the skillet.
  9. Stir in 2 tablespoons chopped fresh basil.
  10. Season with salt, pepper, and 1 teaspoon garlic powder.
  11. Add the cooked lobster, reduce heat to medium, and simmer 3–5 minutes until the sauce thickens slightly.
  12. In a bowl, combine 1/2 cup finely crushed pork rind crumbs, 1/2 cup shredded Gruyère, and 2 tablespoons melted butter to make the topping.
  13. Transfer the lobster and cream mixture to a baking dish.
  14. Sprinkle the pork rind and cheese topping evenly over the lobster mixture.
  15. Bake about 15 minutes, until the top is golden brown and bubbly.
  16. Let the casserole rest 5 minutes before serving.

Notes

Do not overcook the lobster; remove at low boil to keep tender., Crush pork rinds finely for a cohesive crispy topping., Deglaze pan thoroughly after cooking onions to enhance flavor., Let casserole rest 5 minutes after baking to firm up., Taste seasoning before adding extra salt due to salty topping., Flexible recipe: lobster can be swapped with crab or shrimp; cheese variations or added veggies like spinach or mushrooms are possible., Dairy-free option: substitute heavy cream with full-fat coconut cream and use dairy-free cheese., Cooked lobster can be used by warming at the end to avoid toughness., Storage: refrigerate covered for 3–4 days; freeze well for up to 8 weeks, thaw overnight before reheating., Reheat covered in oven at 325°F (160°C) for 10–20 minutes, uncovering near end to crisp topping., Microwave in short low-power increments to avoid overcooking lobster.

  • Author: Ashley
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 450-500 calories per serving (estimated)
  • Fat: Moderate to high fat from cream, butter, cheese and pork rind
  • Carbohydrates: Low carbohydrates
  • Protein: High protein (due to lobster)