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Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

Keto Gourmet: Bacon Wrapped Lobster Chunks!

Bacon Wrapped Lobster with Garlic Aioli Dip

This week I am happy to bring to you a great guest post: Bacon wrapped lobster from Vickie and Rami at Tasteaholics.

This is a real gourmet treat, and also a great dish to break the monotony of a meat intensive keto diet.

I hope you enjoy it as much as I did!

Bacon Wrapped Lobster Chunks for Appetizer or Main Course

One of the greatest things about being on a ketogenic diet is the creativity it brings out in you. We’re eating more colorful and delicious meals now than we ever have! And to think… there was a time we settled for a bowl of pasta for dinner. Not anymore! We try to make something new every day, and with food, that’s easy. There are millions of things you can have for dinner that are nutritious, taste amazing and are deceptively simple to make. Tonight for dinner, we’re mixing it up and making something that would actually be considered an appetizer- bacon wrapped lobster chunks with homemade garlic aioli!

Garlic Aioli Dip

Better With Butter!

Don’t be fooled by their fancy reputation, lobsters were not popular until the mid-1900s and could be bought as cheap as 11 cents a pound! They were canned and could have easily fed hundreds. However, once chefs realized it’s better to cook at its freshest, lobster became a delicacy! People began requesting it all across America and the prices skyrocketed. Today, lobsters are commonly sold live for this very reason. They’re very high in protein and are paired best when submerged in butter! Since the lobster is not very high in fat, we’re going to add some to it. After all, everything is better wrapped in bacon and dipped in butter!

All About The Flavors

We made our lobster a little spicy using paprika, red pepper flakes and cayenne! Adjust these spices to your liking if you prefer a milder dish. We suggest keeping the paprika though, it’s one of the best pairings to lobster we’ve encountered! We’re dipping our lobsters in melted butter as well as some homemade garlic aioli. We’re not roasting our garlic because we like its strong flavor. But you can also roast it to bring out a sweet creamy flavor that will pair well with the lobster. A note on the oil pouring: make sure to pour very slowly! If you pour in the oil too quickly, the sauce won’t be able to emulsify (mix properly) and you’ll end up with a runny and separated sauce. Store in the refrigerator for up to three days.

If you’ve got yourself a frozen lobster, make sure it is fully thawed before frying! Frozen lobster turns tough when cooked.

Ready for baking

Get your pastured specialty meats here: Us Wellness Meats

Keto Gourmet: Bacon Wrapped Lobster!
Recipe type: Main
Cuisine: American
Are you bored of eating meat on the ketogenic diet? Try these Bacon Wrapped Lobster Chunks for a special treat and impress your guests...They will never know it's keto!
  • Main Dish
  • • 1 lb lobster tail
  • • 9-10 strips of bacon
  • • 4 stalks green onion (cut into 2 inch segments)
  • • 1 tbsp olive oil
  • • 2 tbsp butter (plus more for dipping)
  • • 1 tsp garlic powder
  • • 1 tsp paprika
  • • 1 tsp red pepper flakes
  • • ½ tsp celery salt
  • • ½ tsp cayenne pepper
  • • Salt and pepper to taste
  • Dipping Sauce
  • • 2 cloves garlic
  • • 1 egg
  • • 1 tbsp lemon juice
  • • 1 tbsp chopped parsley
  • • ½ tsp salt
  • • pinch of pepper
  • • ½ cup olive oil
  1. Remove the lobster meat from the tail shell and fry on an oiled pan on medium heat for about 5 minutes on each side.
  2. Midway through the frying, put 2 tablespoons of butter into the pan and let them melt. Let the lobster bathe in the butter on all sides, sprinkle with salt and spices.
  3. After frying, take the lobster off the heat and cut into 1 - 1½ inch chunks. It's helpful to cut along with the natural grooves in the tail.
  4. Take your bacon and cut each strip in half (ending up with 2 strips half as long).
  5. Place a piece of lobster and 1-2 green onion pieces onto one end of a strip of bacon and start rolling towards the other end. Secure with a toothpick.
  6. Arrange all the pieces on a greased baking sheet with enough room for the air to circulate. The bacon wrapped chunks should not be touching each other.
  7. Place it in your oven set to broil on the second highest level. Broil for 8-10 minutes, turning each one over in the middle. Keep an eye on that bacon!
  8. Garlic Aioli Dip
  9. While your main dish is is broiling, throw in 2 cloves of garlic (raw or roasted), 1 egg, 1 tablespoon each of lemon juice and chopped parsley, and some salt and pepper into a food processor.
  10. Blend until the egg has lightened in color and the garlic is no longer chunky.
  11. While the food processor is blending, very slowly pour in ½ cup of olive oil. It should take 3 minutes to pour the olive oil in, just to ensure the consistency comes out perfect.
  12. When the bacon is crispy on all sides, take the baking sheet out and arrange the lobster chunks on a serving platter. Squeeze some lemon onto all the pieces and serve with garlic aioli and melted butter. Tip: melt the butter with salt and paprika to make a sweet and smokey dip!
Bacon Wrapped Lobster, per piece = 3.9g fat, 4.4g protein, 0.1g carbs
Garlic Aioli, per 1 tablespoon = 8g fat, 0.4g protein, 0.2g carbs


About Vicky & Rami from Tasteaholics

Vicky and Rami own and write for tasteaholics.com, a keto, paleo and gluten-free blog dedicated to showing how to cook easy and healthy meals with step-by-step photo instructions for more challenging recipes. Firm believers of the ketogenic diet, they provide readers with low-carb recipes (desserts too!) that never skimp on flavor. When they’re not making a mess in the kitchen, they can be found working out together, learning Italian or discovering the next delicious restaurant.

Follow them on Facebook, Twitter, Instagram and Pinterest!

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Comments 8

  1. Shelley says:

    Questions: When in the recipe are the cayenne, red pepper, celery salt to be added?
    Also, is it safe to eat a raw egg in the aioli?

    • The Nourished Caveman says:

      Sorry the recipe maker forgot that step…I added it back in! And I would use an organic free range egg!!

  2. Marilyn says:

    Looks delish, but I couldn’t find where it said how many pieces it makes from one 1 lb lobster tail. Could you also use pieces of claw meat?

    • The Nourished Caveman says:

      Hi. it says in the bottom of the recipe…makes 20 pieces! And yes I would think you can use crab meat!! 🙂

  3. Dave says:

    Combination of my favorites. Lobster and bacon! You’re such a genius!

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