Low Carb Lobster Chowder – Gluten and Dairy Free

Low Carb Lobster Chowder – Gluten and Dairy Free might be a good recipe to expand your side dish recipe box. This gluten free and primal recipe serves 6 and costs 30 cents per serving. One portion of this dish contains approximately 2g of protein, 14g of fat, and a total of 134 calories. This recipe from I Breathe Im Hungry has 301 fans. A mixture of bacon, onion, salted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 6%, this dish is improvable. Similar recipes are Low Carb Lobster Chowder – Gluten and Dairy Free, Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}, and Coconut Milk Fudge – Low Carb, Gluten-Free and Dairy-Free.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsTo 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. Youll 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.

 

Step by step:

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. Youll 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.

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.

6. 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.

7. Serve hot.

Nutrition Information:

covered percent of daily need