We all have our favorite Summer traditions, and having spent most of my life in New England for me Summer means LOBSTER.
Almost every year Mr. Hungry and I would vacation in Maine, Cape Cod, or even Rhode Island – and at least one lobster dinner was obligatory, more if the mood struck.
Having lived in South Carolina for the last five years, it was almost impossible to get a decent Maine lobster – and the pathetic, half dead specimens you could find were usually WAY overpriced!
Now that we’re living in New England again, lobster is back on the menu this Summer and I plan to enjoy it as much as possible!
With that in mind, when lobsters went on sale for $6.99 a couple of weeks ago I knew I was getting some. We had plans to have some people over that weekend already, and at the last minute I decided that a few lobsters wouldn’t hurt as an appetizer.
With friends set to arrive in less than an hour, I called the store to order my lobsters (steamed so I could pick them up ready to serve.) I was told that all they had left was 3-4 pounders, but that she’d give them to me at the $6.99 price. I ordered several of them and she told me it would be about 15 minutes. I rushed over to pick them up…
and that’s when the wheels fell off…
When I got to the counter after killing a few minutes in the store to give them time to complete my order, this nice elderly gentlemen named Joe told me they don’t start them until you arrive in case you don’t show up. (This would have been helpful to know on the phone.)
I asked him how long it would take to have them steamed and he said 10 minutes EACH because it’s an older store and their steamer is small and ancient. I didn’t have that kind of time so I asked him to just bag me up 3 of them live and I’d cook them at home.
Apparently it was Joe’s first weekend in the fish market – he usually worked deli and it showed. He must have been pushing 70 and wasn’t a big guy, so the lobster tank was almost taller than he was. Watching him try to wrestle these things out of the tank was painful and terrifying.
He got the first one out (finally) and when he put it onto the scale it was almost five pounds. I didn’t have the heart (or the time) to have him throw it back in and find me a smaller one so I just said, “It’s fine I’ll take it. Can I get two more – a little smaller this time?”
He sighs and nods, resolutely turning back towards the tank, and since I can’t stand to watch I run down to produce and grab some limes for the margaritas I was now sorely in need of.
I come back about five minutes later and he’s only just got the second one on the scale – another one just under five pounds. Our eyes meet and I just nod. His relief is palpable and we’ve got an audience now because the deli counter is right next to seafood and everyone waiting there has started to take notice.
Two nice older ladies were waiting for their turn and watching me with wide eyes – I smiled and shrugged. One of them said, “I hope you have a BIG pot!” I laughed and told her I was going to throw them on the grill and hope for the best.
The other lady said, “What if they jump off and get away?” I assured her I would humanely kill them first, but she didn’t look convinced.
I wasn’t either.
By now, poor Joe is going in for his third round and it was getting ugly. These lobsters were LIVELY and he was still trying to wrangle my last one out of the tank with the forky rakey thing.
After what felt like hours he finally grabs it by the tail and turns around holding it up triumphantly with his glasses askew and the bill of his baseball cap dripping with salt water.
I swear I thought the ten or so people standing around were going to break into applause.
Meanwhile I’ve still got to get these beasts home and cooked, and my company was due to arrive any minute so I just wanted to get out of there.
Joe heaves the lobster onto the scale and it was over 6 pounds! I just said “I’ll take it, I’ll take it” and the two older ladies shook their heads looking worried.
They weren’t the only ones.
The story doesn’t end there my friends – poor Joe was still trying to secure them so I could get them home. He put them into the seafood bags and tried to roll them and staple them down but the lobsters were really fighting now and the staples were shooting off like “Pew! Pew! Pew-Pew-Pew!!!” while a giant banded claw kept punching out of the top of the bag!
I wasn’t sure how I was going to get them home but by then I didn’t even care anymore.
I JUST NEEDED TO GO.
Finally I told him to double bag them and staple the heck out of them and he handed over the writhing bundles.
I could go on and on about the hilarity that ensued while I hurled them onto the conveyer to horrified stares from the customers, and the gangly teenage cashier who looked absolutely terrified as they sped towards him on the conveyor belt, raining staples in every direction.
Or about how I sped home, looking over my shoulder in hopes that they wouldn’t escape their flimsy plastic restraints and start heading for the front seat.
I did FINALLY make it home alive, and managed to dispatch them quickly and get them on the grill to oohs and ahhs. Then I made myself a much needed Margarita. Yummy.
Once they were cooked it took three of us, more margaritas, and a huge hammer from Mr. Hungry’s tool box to break them apart on the picnic table down by the lake. After one ill-fated strike on an especially thick claw I was showered in lobster gunk literally from my head to my toes.
SUPER GROSS.
It was a small price to pay for some of the most tender and delicious lobster I’ve ever tasted though.
In the end, we had a fantastic time. In my experience, the best way to eat lobster is surrounded by friends, with lots of laughing and a drink or two. That day was no exception (in spite of the downpour) and will be one for the books!
In spite of our best efforts, there was SO MUCH lobster that we just couldn’t eat it all – leaving plenty for me to make this fantastic chowder.
As you may remember from recent posts, I have been dairy free for awhile to see if it helps my allergies (it is by the way but that’s a story for another day.) Since I get requests for dairy free keto recipes all the time, I figured I’d make this chowder dairy free as well – though you could easily substitute heavy whipping cream and water for the almond milk and it would probably taste even better.
I had to play around with the flavors a bit to get it right because of the no dairy thing, so I recommend making it without any substitutions if you can.
The vanilla almond milk, apple cider vinegar, and cointreau might sound a little crazy, but I promise you that together with the other ingredients it makes an unctuous, mouthwatering broth that perfectly complements the lobster and slightly sweet cauliflower.
Also BACON.
It’s one of the best low carb soups I’ve ever made.
If, like me, you rarely if ever have leftover lobster hanging around, you can either get them steamed by your local grocery (just don’t do it when you’re pressed for time) or buy the good quality frozen canned lobster meat to make it even easier.
If you do that, you can get some lobster shells from the seafood department dirt cheap to make your quick stock with.
Shrimp will work in lieu of the lobster if it’s not available or budget-friendly in your area. Just be sure to use good-sized ones and save the shells to make your stock.
I used butter in my version because it doesn’t aggravate my dairy issues, but if your dairy problem is with the casein in dairy, rather than the lactose, then you can substitute coconut oil or another fat. You may need to adjust the salt accordingly at the end to make up for the slight difference in flavor.
Print
Low Carb Lobster Chowder – Gluten and Dairy Free
- Yield: 6 servings 1x
Description
This fantastic lobster chowder can also be made with shrimp, and is low carb, gluten free, AND dairy free!
Ingredients
- 4 strips raw bacon, chopped
- 1/2 cup chopped onion
- 1/4 cup salted butter (or coconut oil to make this fully dairy free)
- 2 cups lobster broth (see instructions below)
- 2 cups raw cauliflower florets (frozen is fine)
- 3 cups unsweetened almond milk (vanilla flavored if they have it)
- 2 cups cooked lobster, cut into chunks
- 1.5 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp xanthan gum (optional but thickens it nicely)
- 2 Tbsp apple cider vinegar
- 3 Tbsp Cointreau (triple sec will work in a pinch)
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp butter to finish
Instructions
To make the lobster broth:
- 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.
To make the chowder:
- 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.
Notes
Approximate nutrition info per 1 1/2 cup serving:
210 calories, 15g fat, 4g net carbs, 14g protein
- Category: Soup
- Cuisine: American
So I just got my grocery store flyers in the mail and guess what? Lobsters are on sale for $6.99 again! I’ll be heading to the store tomorrow to get some more.
Hopefully Joe has gotten the hang of it by now, but if not at least we’ll be entertained – and this time I’ll make sure I leave extra time (and bring an extra stapler) just in case….
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Cheryl says
Your story had me laughing so hard the tears were coming! Very Hilarious!! I’ve made your recipe with lots and lots of different substitutes & variations, all turn out wonderful as this is still a basic chowder recipe. Good Job!! Thank you.
Mellissa Sevigny says
Thanks so much Cheryl!
l p says
this is just right for the festive season – everyone’s going to love it. thanks
★★★★
Katie says
How many lobster tails would you think you would need for this recipe? Also could you sub coconut milk or hemp milk to make it squeaky clean a d skip the Cointreau for orange extract?
Mellissa Sevigny says
It really depends on the size of the tails. If they are 4 – 6 ounces each you’d probably need at least 4 of them to yield enough meat for the 2 cups called for. Definitely hemp milk would work as a sub for the almond milk – coconut milk would change the flavor quite a bit, not bad, just different. Finally, yes, about 1/2 teaspoon of orange extract would sub perfectly for the cointreau to make it squeaky – you could also add a bit of orange zest if you don’t have the extract.
JoKing says
Living in a land of Lobster I need to try this recipe. Hope it is as good as it sounds.
Leah says
Hi! I have a nut allergy and can’t use almond milk, which alternatives would you suggest? My allergies are numerous, and I appreciate gluten free (celiac), dairy free (lactose intolerance), and low carb (keto) recipes so thank you for creating this! My allergies include some shellfish so the whitefish suggestion is great. Please let me know if you think soy milk or coconut milk would be best. Thanks again!
Joy says
Thank you! Wow! This soup is amazing. I happen to have the vanilla almond milk on hand and was really questioning that ingredient. Sooooo good!
Danielle says
I need to substitute the almond milk due to a nut allergy, you mentioned you can use heavy cream and water, how much of each would you suggest?
Mellissa Sevigny says
Usually about 1 part heavy whipping cream to 3 parts water to get a similar consistency to almond milk!
Michelle says
Absolutely crazy to call this a dairy free recipe, and then have butter in the ingredients list!
Michelle says
I have to agree with some of the posters above. The title is very mislesading as the recipe is in fact not dairy free. I see that you have provided a substitution, but I still feel that the title is misleading.
Carol says
I love the look of this recipe! I must try it soon. I wondered if I could substitute sherry in place of the Cointreau? Or would that completely change the desired flavour? Thank you.
Mellissa Sevigny says
That would work fine Carol!
Patricia Arsenault says
I made this with just a few minor substitutions due to lack of ingredients …. but OMG ….. it is absolutely AMAZING !!!!!!!!!
Susan Miller says
Hello and thanks! Been searching for something to satisfy my LOBSTER need and not die from allergies because I cheated. If I cannot use the butter or coconut oil what would you recommend? Eh, canola safflower sunflower etc is out too. I thought maybe a light olive oil or maybe even corn oil?
★★★★★
Nancy says
This soup is excellent! I used crab instead of lobster and lobster juice to cut down on the pre time. Thank you, Melissa
Julie S says
Could you freeze the leftovers?
wendy says
So happy that I stumbled on your blog! I was searching for a way to use my bag of frozen lobster meat that was low carb! I think I’m making this today!
My husband probably won’t like it with the cauliflower, but I’m pretty sure I’ll love it! The only problem is I have to find a substitute for the lobster broth because I don’t have any shells. I’ll try to remember to check in later with a review after I make it.
cheryl says
Not to be disrespectful, but I have to be completely dairy free and it is disappointing when I see a recipe labelled dairy free and then discover that there has to be a substitution to actually make it that way. The taste is compromised when substitutions are made and knowing that the flavor won’t be the same as was originally intended is disheartening. I am not trying to add fuel to the fire, just posting another point of view.
Rachael says
Honestly, no offense was intended. Just sharing that perspective, as searching for recipes with food intolerances can be a daunting and frustrating task. As I said, your recipes are awesome… I will continue to enjoy and share them.
Roya says
How is this Dairy Free if there is butter in it?
Mellissa Sevigny says
You can easily replace the butter with any dairy free option Roya.
Rachael says
By that logic, any recipe on earth is dairy free. I’d really hate to think that someone uneducated to the finer points of their dairy allergy or intolerance might make a recipe using butter just because the author SAYS its dairy free.
Your recipes are awesome- it’s a shame some might be turned away by responses like the one above.
Mellissa Sevigny says
While I disagree that replacing butter with an equal amount of any other fat of the maker’s choice is the same as calling any recipe dairy free, you make a good point in that someone making the recipe for a friend who has a serious allergy to casein might not know enough to replace the butter with something else. For that reason I’ve added a couple of notes to that effect. Thanks for the input!
Rachael says
With all due respect, you missed my point. Quite simply, no substitutions should have to be made to a dairy-free recipe because it should already be DAIRY FREE. Adding a note as an afterthought doesn’t address the fact that your website is rife with recipes that are tagged dairy free when they aren’t, which is an entirely different thing than offering dairy free substitutions to an existing recipe. It’s an unfortunate mis-step and likely to turn away readers from what are otherwise great recipes. Sorry you don’t see that.
Mellissa Sevigny says
With all due respect to you Rachael, I take offense to the statement that my website is “rife with recipes that are tagged dairy free when they aren’t.” The few recipes that are tagged dairy free that contain butter as an ingredient have a note in the text or recipe about substituting coconut oil or something else in lieu of the butter – which most people who avoid dairy can eat with no problem. So no, I don’t see that as an unfortunate mis-step or a problem for readers who eschew dairy and are grateful for recipes that have a little flexibility in them. I’m sorry that you have an issue with it, I completely understand if you need to move along.
Paul Sweeney says
Yay for you Mellissa! Thanks for taking up for yourself! I was offended for you.
I hate negativity when obviously you are trying to make things tasty for everyone. I have no allergies and appreciate the dairy suggestions if we want to go that way. I think it shows versatility and I always appreciate your efforts.
Longtime Fan
★★★★★
jolanda henderson says
I sure loved that story, I’m going to get me some lobster tomorrow and will try out the recipe!
Deb says
This sounds delightful! I think I will add Old Bay Seasoning to mine though ;)
cookie worthy says
How do you make the broth if its done with shrimp?
Mellissa Sevigny says
One to two cups of shrimp shells simmered in 2-4 cups of water for 20 minutes will work!
Patricia Mcnamara says
can you use fish sauce or something else if you don’t have shells?
Carole @ From My Carolina Home says
Hilarious, Melissa!! and that chowder looks yummy!!
Mellissa Sevigny says
Thanks so much Carole! There is lots more to the story but you’d still be reading it if I told you everything that happened! Haha! What a day – but the lobster was definitely amazing – and a great deal! :)
Malainie says
Omigosh, that was funny. I LOVE lobster. Wish I could have been there to help you eat it. It’s kind of hard to find fresh lobster, cheap, in New Mexico! But the recipe looks scrumptious, so I’ll have to give it a try!
Mellissa Sevigny says
You can also make this with crab or shrimp, or as someone mentioned on the facebook page even a firm white fish would work!
Stefanie says
Thanks Mellissa! If we were to make this with a firm white fish, what would you recommend using to replace the 2 cups of lobster broth? Would chicken broth be a disaster?
Pat says
If the chowder is half as good as that wonderful story, I’m sure it will be fabulous.
Mellissa Sevigny says
Thanks so much Pat, I’m glad you were entertained! And YES, it’s really amazing! :)
Donna Fishman says
I actually made this recipe as opposed to all the comments I had to sift through that did not and instead had some needy questions and/or opinions. And to them I say, Ladies, use your noggin. Don’t be afraid to figure things out for yourselves. Let the creator continue to create. I was exhausted sifting through these mamby pamby comments and questions. If it doesn’t serve you, move on. I don’t care if you are GF or anything else and nobody else does either. If you are dairy free, you should have your favorite butter subs and on and on.
.
Now, back to the review. Never have I seen such intriguing ingredients together, especially at the end, to such a basically simple recipe. I had to make it, and I did.. Well, it is FABULOUS. A friend dropped by and basically begged for some. I was happy to oblige. Helpful tips: I didn’t have lobster so for the broth I used clam juice in a jar not a can and 1 cup of no chix chix broth. In lieu of lobster I used 16 ozs. of crawfish tails. EXCELLENT!. Thanks so much for creating and posting and sharing this recipe.
★★★★★