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  • Writer's pictureColleen Nelson

Carnivore New Year Celebration

Our family will be kicking off 2023 in full Carnivore Style! We really enjoy fish and use this occasion to splurge on some of the more expensive items. The trick to cooking these more expensive foods is to keep it simple. Let the food speak for itself without being muted by over seasoning. Because shellfish freezes so well, we watch throughout the year for sales and then pick them up and freeze them until New Year’s Eve.

To set the table, the below includes shellfish. If have a shellfish allergy the below may not work for you.

Broiled Lobster Tail

I always wanted to know how to cook lobster, but the cost always kept me from trying it. I have tried several different methods over the year as I have built confidence. Below is what works best for us. Keep it simple.


1-4 Fresh/Thawed Lobster tails

1 stick Kerry Gold butter

Salt and pepper to taste


1. Place your top rack of the oven so the lobsters will be near the top of the oven without touching the oven.

2. Preheat oven to 500 degrees

3. Cut down the back center of the lobster tail shell with kitchen shears. Cut from the open end toward the tail tip without cutting all the way through.

4. Loosen the meat from the inside and pull it up through the slit you mad laying it in full on the top of the shell. You want the meet still attached at the tail where you did not cut.

5. Melt half of the butter

6. Pour or brush the melted butter generously over the meat of each tail.

7. Place the lobster tails on a baking sheet and place in the oven on the top rack.

8. Allow them to broil for 1 minute per ounce or until they reach 145 degrees internal temperature (About 7-9 minutes for most tails).

9. Remove and allow to cool to preference.

10. Season with salt and pepper

11. Serve with the rest of the stick of butter melted for dipping.

Boiled Crab Legs

Some people prefer to have the crab leg crackers, shell cutters, and picks. While we have them, we have all found a simple fork works as our best tool to remove the meat from the shell once cooked. The key is to allow yourself to be messy and enjoy the buttery goodness.


Crab Legs

½ stick Kerry Gold butter


1. Bring a pot of seasoned water large enough for 4-6 crab legs to fit inside, to a boil. We do them in batches if we have been able to collect enough of them throughout the year.

2. Once the water is boiling add 4-6 crab legs. You may have to bend them to ensure they are fully emersed in the water.

3. Cook for 4-5 minutes if they are thawed or 10 minutes if they are frozen.

4. Remove them from the water. If you are going to cook another batch keep the water in the pot and once it reaches a boil again you can add the next round of 4-6 legs.

5. Serve with the ½ stick of butter melted for dipping.

Seared Scallops

This is another item I was afraid to cook until I embraced the simplicity of it. Do not overthink it. Trust the ingredients and keep it simple.


6 Fresh/Thawed Scallops

1TBS Bacon grease

Salt and pepper to taste


1. Heat a skillet large enough to allow the scallops to lay flat and about 1inch apart on high

2. Place the bacon grease in the large pan coating the pan evenly as the grease melts

3. Once pan and grease are fully heated. You want them hot but not burning the grease.

4. Lay the scallops flat in the pan about 1 inch apart from one another.

5. Cook for 2-3 minutes

6. Flip the scallops

7. Cook for another 2-3 minutes on this side

8. Remove them from heat placing them on a paper towel to drip excess grease.

9. Serve adding salt and pepper to taste

Hope these recipes help you celebrate in simple cooking with style. If you have a favorite carnivore recipe you enjoy, please share it in the comments. We would love to cook along with you.

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