Low Carb Lobster Chowder - Gluten and Dairy Free
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/2 cup chopped onion
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 2 tbsp apple cider vinegar
- 2 tbsp fresh parsley chopped
- 1.5 tsp kosher salt
- 4 strips raw bacon chopped
- 1/4 cup salted butter (or coconut oil to make this fully
- 2 cups lobster broth (see instructions below)
- 2 cups raw cauliflower florets (frozen is fine)
- 3 cups unsweetened almond milk (vanilla flavored if they
- 2 cups cooked lobster cut into chunks
- 1/4 tsp xanthan gum (optional but thickens it nicely)
- 3 tbsp cointreau (triple sec will work in a pinch)
- 1 tbsp butter to finish
- Carbohydrate 1.67360041782256 g
- Cholesterol 0 mg
- Fat 0.0470925000241451 g
- Fiber 0.386804171012856 g
- Protein 0.28870791683905 g
- Saturated Fat 0.011631000006885 g
- Serving Size 1 1 serving (23g)
- Sodium 305.290900001363 mg
- Sugar 1.28679624680971 g
- Trans Fat 0.0132061666737174 g
- Calories 8 calories
Combine the shells and body from one lobster and four cups of water to a medium saucepan. Bring to a boil, lower heat and simmer for fifteen minutes. Strain the liquid. You'll need 2 cups of broth for this recipe, you can discard or freeze the rest. Cook the bacon, butter, and onion in a large pan over low heat for 3 - 4 minutes or until the onions are soft and the bacon is cooked through but not crispy. Add lobster broth and cauliflower. Cover and simmer for 5 - 8 minutes or until the cauliflower is fork tender but not falling apart. Add the almond milk and heat gently for 2 - 3 minutes. Do not boil. Add the lobster and heat gently for another 3 minutes. Remove 1/2 cup of broth to a small bowl and whisk in the xanthan gum. Add it back to the chowder and stir until fully combined. Stir in the apple cider vinegar, Cointreau, parsley and 1 Tbsp butter. Continue stirring until the butter is melted and fully incorporated. Taste and adjust seasoning to your preference. Serve hot.
