Print

Low Carb Lobster Chowder – Gluten and Dairy Free

This fantastic lobster chowder can also be made with shrimp, and is low carb, gluten free, AND dairy free!

5 from 3 reviews

This fantastic lobster chowder can also be made with shrimp, and is low carb, gluten free, AND dairy free!

Ingredients

Scale

Instructions

To make the lobster broth:

  1. 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:

  1. 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.
  2. Add lobster broth and cauliflower. Cover and simmer for 5 – 8 minutes or until the cauliflower is fork tender but not falling apart.
  3. Add the almond milk and heat gently for 2 – 3 minutes. Do not boil.
  4. Add the lobster and heat gently for another 3 minutes.
  5. 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.
  6. Stir in the apple cider vinegar, Cointreau, parsley and 1 Tbsp butter. Continue stirring until the butter is melted and fully incorporated.
  7. 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