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!
This fantastic lobster chowder can also be made with shrimp, and is low carb, gluten free, AND dairy free!
- 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
Step-by-step
- 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.
Building Foundation Broth
Extracting maximum flavor from lobster shells requires a dedicated fifteen-minute simmer to yield a concentrated two cups of stock. Boiling the carapace releases deep umami compounds that water alone cannot replicate. Strain the liquid carefully through a fine-mesh sieve to remove any residual shell fragments before proceeding with the aromatics.
The Thermal Threshold
Maintaining proper heat control prevents the almond milk from separating when added to the hot pan. Heat the mixture gently for only two to three minutes and never allow the pot to reach a rolling boil. Curdling occurs rapidly if dairy-free plant milks encounter excessive heat too quickly.
Thoughtful Accompaniments
Pairing rich seafood chowders requires acid and crunch to balance the natural weight of the fats and proteins. Serve warm bowls alongside crusty sourdough bread or simple dressed arugula to cut through the richness. A crisp dry white wine like Sauvignon Blanc provides the necessary acidity to complement the sweet lobster meat.
