This fantastic lobster chowder can also be made with shrimp, and is low carb, gluten free, AND dairy free!
- 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
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.
Approximate nutrition info per 1 1/2 cup serving:
210 calories, 15g fat, 4g net carbs, 14g protein
- Category: Soup
- Cuisine: American