This Lobster Newburg over Riced Cauliflower brings a fresh and healthy twist to a decades-old classic!
When I found out that National Lobster Newburg Day was March 25th, all sorts of images came to mind. This dish was popular in an age of aspic, fondue, and 7-layer salads. But, it has lobster in it, so it couldn’t be too bad, right?! So, I decided to “paleotize” it and make a version that you’d be proud to serve in this decade! With that said, disco is not dead. I just needed to put that out there.
Traditionally served over an English muffin, I decided to serve mine over riced cauliflower. It would be equally good over zoodled zucchini, quinoa, or whatever g-free goodness you come up with! I subbed the heavy cream with some unsweetened almond milk (make your own if your are so inclined) and changed out the all-purpose flour for some good ole’ cassava flour (Otto’s Cassava Flour is my personal fave).
MAKE BROTH: After shelling the meat, make broth! Add the lobster shells, 6 cups water, onions, celery, carrots, garlic, herbs, and salt to a heavy-bottomed pot. Bring it to a boil. Cover and reduce to a simmer for a few hours. Strain out all of the solids and then, make soup or freeze for later!!
EGG WHITES: The recipe calls for 2 egg yolks, but don’t throw away those whites! They can be scrambled up in the morning, whipped up into some meringues, or added to your breakfast smoothie for some protein and frothy deliciousness!
Lobster Newburg over Riced Cauliflower
- 4 steamed lobster tails (about 1/2 pound of lobster meat), diced
- 3 tablespoons ghee or organic butter
- 2 stalks celery, diced
- 3 medium carrots, peeled and diced
- 1/2 sweet onion, diced
- 1 tablespoon cassava flour
- 1 cup unsweetened almond milk
- 2 large egg yolks
- 1/4 teaspoon sea salt
- pinch or two of cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh tarragon (reserved some extra for optional garnish)
- 4 cups riced cauliflower, steamed or stir-fried in a skillet
- Steam lobster. Set aside to cool. Remove lobster from shells and dice lobster meat. (Save shells if you’d like to make broth afterwards ~ recipe above).
- In a heavy-bottomed pot, melt butter over medium heat. Add celery, carrots, and onion. Stir-fry for about 5 minutes until carrots are tender.
- Whisk in almond milk and cassava flour. Quickly whisk in the egg yolks so as to not scramble them. Add salt, cayenne pepper, paprika, black pepper, and tarragon. Taste. Add additional salt if necessary.
- Stir in lobster. Heat for an additional 2 minutes.
- Ladle mixture over riced cauliflower and garnish with additional chopped fresh tarragon.