Lobster Potjiekos Recipe | Keto Friendly | Castle in the Mountains (2024)

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Lobster Potjiekos seems like a luxurious update to any menu and diet. Fortunately, lobster is also keto-friendly. It is high in protein and has some fat too. The best part is that it has zero carbs. Lobster is also a good source of selenium, calcium, iron, copper, and vitamin A. It also contains vitamin B12, vitamin E, magnesium, zinc, phosphorus, and omega-3 fatty acids.

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The crustacean looks quite intimidating and menacing, but it is such a softie inside (pun intended)! The flesh of fresh lobsters is succulent and quite the delicacy if prepared well. While steaming and boiling are the easiest and most common ways to cook lobsters, we have something new for you today.

The Lobster Potjiekos recipe is from the southern tip of the African continent. This recipe fits into the keto diet really well and you’ll wow your family with it.

What is Lobster Potjiekos?

Potjiekos translates to ‘small pot food’. Kos means food while potjie means a little pot. We do love dishes that require only one pot to cook. This is no ordinary pot though, it is a cast iron three-legged pot. This pot and its lid are heavy. The heaviness of the cast iron lid creates a pressure-cooker-like effect.

Traditionally the food is cooked in this iron pot over the fire/coals. These days you could make it in any pot over any heat source.

Usually, potjiekos is made over the weekends, and it is specially reserved for those family evenings. The family gathers around and shares anecdotes, plays games and spends time together while the ‘kos’ gets ready.

Some people insist that traditional potjiekos is cooked in layers. This recipe however resembles a stew, and you could safely call it a curry.
Serves 6-8

Ingredients for Lobster Potjiekos

• lobster tails (cleaned and cut into two if they are very large)

Note- you can use frozen chopped lobster meat or frozen lobster tails if needed.

• frozen seafood variety mix (optional)
• large onions (chopped)
• large tomatoes (chopped)
• green peppers (thinly sliced, optional)
• button mushrooms (sliced, optional)
• cup olive oil
• plain greek yogurt
• water
• Salt and pepper (to taste)
• green chillies (split them in half)
• garlic paste
• ginger paste
• turmeric powder
• coriander powder
• cumin powder
• chili powder
• Five spice powder

Instructions for Lobster Potjiekos Recipe:

• Heat the oil in the pot.
• Add the chopped onions and saute till light brown.
• Add in the green chillies, ginger paste and garlic paste. Stir until the aroma arises.
• Add the chopped tomatoes and cook until they are soft enough to be mashed with a spoon. Make sure that the mixture is not sticking to the bottom of the pot. Add a few drops of water if required.
• At this point, add in the turmeric, red chili powder, coriander powder and cumin powder. Mix well to combine. You have the option of adding a frozen seafood mix for more flavor and variety.
• Now it is time to add the lobster tails, yogurt and salt. Add in the mushrooms and green peppers if using them. Stir gently. Let it cook on high heat for about 5 minutes.
  Add the water, cover and simmer. Let it cook in this way for approximately 15 minutes or until the lobster meat is cooked and the shells take on a bright hue.
• Add in the whole spice powder.
• Give it just a minute and take it off the heat.
• Some chopped cilantro would be great as a garnish.
• Serve hot with some cauliflower rice, Keto Bread or Low Carb Dinner Rolls.

Equipment:

Equipment can have a big impact on how the Lobster Potjiekos Recipe recipe turns out. For this recipe you need a heavy soup pot. Something like this dutch oven is what we used while trying this recipe out.

StorageLobster Potjiekos

You can store any leftovers for a day or two in a sealed container in the fridge. But, this recipe is best served fresh. You can easily cut it in half if you don’t have a large crowd to feed.

You may freeze this recipe in portioned containers but the texture of the lobster will change after thawing.

FAQ’s

I hope you love this spicy and impressive dish as much as we do.

Cheers! Brandy