Lobster Cassoulet Recipe
Lobster and vegetables enrich this hearty casserole
Cassoulet is a traditional French slow-cooked stew or casserole. This lighter — but still luxe — lobster cassoulet recipe comes to us from David Penny, executive chef at The Great Estates of Niagara, which includes the Inniskillin, Jackson-Triggs, and Le Clos Jordanne wineries. You can easily leave out the lobster and use vegetable stock to make this a vegetarian meal. Serve it with some warm bread for a straightforward but sumptuous dinner.
- In a large pot over medium heat, cook vegetables until translucent, about 5-10 minutes and season with salt and pepper.
- Add diced tomato, lobster stock, and navy beans. Stir in tomato paste and clove.
- Simmer for 30 minutes.
- To finish, fold in lobster and fresh herbs. Adjust seasoning with salt and pepper.
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