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You may know the original saying, which personally I choose not to say because it sounds incredibly morbid.
Those poor birds.
But fortunately this recipe has no birds, only crustacean. The results of a low and slow cooked overnight batch will leave you with not just one- but two potential meals. This recipe will create a sensational soup to breathe life into you as well as a broth to consume by itself or used in future recipes.
This is not your average soup and broth, there are subtle kicks that pack a punch on your palate that are sure to strike you by surprise.
A rainy day suits this recipe, bringing a smooth and hot flavor that will envelope your tastebuds with the warmth that one craves on a stormy day.
Remember: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
7 Qt Slow Cooker
Knife, Tongs, & Ladle
Blender or Food Processor
Microwave Safe Bowl
5-7 Canning Jars
1 Whole Lobster
12 oz Salad Shrimp
1 lb Baby Carrots
1 Stalk Celery
1 Tbsp Ginger Root
3 Saffron Threads
1 Yellow Onion
5-6 Qt Water
- Thaw or Prepare Salad Shrimp according to instructions on the back of the bag (Preferably placed overnight at the bottom in a functioning fridge to be used within less than 24 hours)
- Cut bottom and top parts off of the Celery and Onion (remove Onion exterior)
- Peel 1 Tbsp Ginger Root
- Not including the Sea Salt or Salad Shrimp, Add all food ingredients to the crockpot, placing Lobster last above the other ingredients
- Fill Crockpot with 5-6 Qt water (Enough to cover all ingredients and leave an inch of space at the top)
- Cook on Low Heat for 10-12 hours
- Remove fully cooked Lobster using the tongs and place on clean cutting board to cool
- Place the slow cooked vegetables, ginger, and saffron in blender or food processor
- Blend ingredients together combining approximately 1-2 cups of broth each time (Depending on the size of your machine, this may be done multiple times, have a large bowl or containers set aside to store the soup)
- With the remaining broth left in the crockpot (approximately 8 3/4 Cups-10 1/2 Cups, yielding 5-6 standard canning jars at 1 3/4 cup each) or (approximately 2-3 quarts)
- Carefully peel the cooled Slow Cooked Whole Lobster into desired size pieces, adding to the blended soup
- Add fully thawed or cooked Salad Shrimp to blended Soup
- Salt blended soup and broth, each to taste (Optional)
Worth The Wait
Though it may look like a lot, this recipe is incredibly easy.
This has got to be one of my longest recipes to date- in both length and ingredients. I am proud that the amount is still under a dozen for everything, but it understandably can be intimidating at first.
Aside from cutting the vegetables and thawing the shrimp there is very little prep required for this dish. The crockpot does the heavy lifting by slow cooking it, all that remains is to separate what is needed and put the necessary things together.
This recipe was created at random, on a rainy day when all I wanted was soup.
A while ago I had purchased a lobster on special at Aldi, which was actually the price it would be at any normal store, but this was my first time buying lobster so that was unknown then.
Never had lobster ever been brought into my home before, even restaurants that offered such crustacean were never ordered. This was a moment for me to find out whether it would become a favorite or not.
That night the downpour came, after a day overcast with thick gray clouds, a cold chill in the air fanning the desire for a warm meal.
As it poured down outside while the house was sleeping, this recipe was tenderly being cooked. By the morning it was nearly finished, there were just those final steps.
Once finished everyone could see that we had a winning recipe on our hands, this was a keeper.
To be honest, Lobster is not my favorite.
Perhaps because I have never had it professionally prepared thus far in my life, but one fine day it was used for this recipe and from that moment a fondness of the flavor developed.
As for the texture, Lobster is not pleasant to my palate at all, being very thick but fluffy. There are people that love that but not me, probably because I am not used to such luxury.
This recipe is versatile though, and the focal meat/fish/crustacean can be alternated. In the future I plan on using Chicken, Beef, Crab, or some other boned fish for this recipe in order to create a variety of broths.
Despite the potential for changing the body of the recipe, the remaining ingredients contribute to the overall uniqueness of the dish.
Celery, Carrot and Onion are always the basics when it comes to creating broth, but I wanted my Autoimmune Protocol broth to be different.
This was originally intended to be purely a broth recipe, but when I realized that I could puree the remaining ingredients to make a soup for myself, it became a double bonus. Though the residual slow cooked items can be somewhat watery, the addition of the thawed shrimp adds jut enough fresh saltiness and texture that it makes up for any blandness.
Combatting blandness is usually done by salt, however due to both the Lobster and Shrimp having a natural absorption of salt, I personally choose not to contribute anymore. Adding Sea Salt can be done on a personal level for whoever would prefer it.
Without any salt the soup and broth may initially seem bland, but to the trained palate you can sense the after taste from the ginger and saffron which provides that added kick.
Not everyone can afford Lobster, including myself, but the flavor that one can extract from the meat and shell contribute well to the overall richness of the dish.
Every now in then, it is good to try something different.
This recipe is certainly out of my normal sphere when on Autoimmune Protocol, but it can be a welcomed change when soup cravings occur.
The Autoimmune Paleo Seafood Soup & Broth is a batch meal, meant to feed an entire family or to be enjoyed individually over several days. Though it has yet to be tested, in theory such a soup can be freezer safe, I shall perform such a scenario in the future.
Slow cooking is ideal when on Autoimmune Protocol, because it can be quite daunting to know that you have to go home and cook a bunch of food for yourself. However, when that food is nearly ready and can be at your table in a matter of minutes, one can breathe a sigh of relieve.
Being on AIP requires preparation. It can be challenging and difficult to eat meals regularly to meet nutrition requirements and still be enjoyable.
The only recipes I post on this blog are ones that I have enjoyed and made on more than one occasion. In the future these recipe will be prepared and enjoyed by those in my household, which can at times be filled with selective eaters.
When it comes to food, we know a keeper when we see one.
Interested in trying this recipe?
Let me know by leaving a comment below!
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