Recipe for KETO Lobster Chowder
This Keto Lobster Chowder features succulent lobster, cauliflower, and a creamy broth, all while keeping the carbs low. A perfect way to enjoy a classic dish on a keto diet!Please refer to the video instructions at the end of the recipe if you’d like to see how to make KETO Lobster Chowder (Súp Kem Tôm Hùm) in action.
Equipment
- 1 Pot
Ingredients
- 325 grams cooked lobster, cut into chunks
- 200 grams raw cauliflower florets
- 60 grams white onion, chopped
- 4 slices raw bacon
For the broth:
- 600 mL clam juice
- 350 mL heavy cream
- 2 tablespoons butter
- ¼to 1 teaspoon xanthan gum
For seasoning:
- Salt,mushroom powder, ground white pepper, garlic powder, dried thyme, fresh parsley
- 2 bay leaves optional
Instructions
- Chop the bacon. In a large saucepan over medium heat, cook the chopped bacon until browned. Remove the bacon pieces with a slotted spoon and set them aside; they will crisp up as they cool.
- Add the chopped onion to the bacon grease in the pan. Sauté until the onion is tender. Add the clam juice and cauliflower florets. Simmer until the cauliflower is fork-tender but not mushy. Season with ½ teaspoon mushroom powder, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ¼ teaspoon salt, and ¼ teaspoon ground white pepper. Add the bay leaves if using.
- Add the lobster chunks and heat gently for 2-3 minutes. Stir in the heavy cream and butter. For a thicker chowder, remove a small amount of the hot broth to a bowl, whisk in the xanthan gum until smooth, then return the mixture to the pot and stir well.
- Taste and adjust the seasoning as needed. Serve hot, garnished with the crispy bacon and a sprinkle of fresh parsley.