Low Carb Lobster Chowder - Gluten and Dairy Free

• Meat

  • 4 strips Bacon, raw

• Seafood

  • 2 cups Lobster, cooked

• Produce

  • 2 cups Cauliflower florets, raw
  • 1/4 tsp Garlic powder
  • 1/2 cup Onion
  • 2 tbsp Parsley, fresh

• Refrigerated

  • 3 cups Almond milk, unsweetened

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 1/2 tsp Kosher salt
  • 1/4 tsp Xanthan gum

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Dairy

  • 1/4 cup Butter, salted
  • 1 tbsp Butter to finish

• Beer, Wine & Liquor

  • 3 tbsp Cointreau

Found on ibreatheimhungry.com

Description

Ingredients

• 4 strips raw bacon, chopped
• ½ cup chopped onion
• ¼ 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
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• ¼ 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

Directions

• 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. Youll 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 ½ 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.