Lobster Cassoulet Recipe
May 20, 2011 3:00 pm
Lobster and vegetables enrich this hearty casserole
By
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.
Servings: 6 servings
Ingredients
1 (15.5 ounce) can white navy beans, drained and rinsed
1 pound lobster meat, cooked & diced
2 cups lobster stock
2 carrots, peeled and small diced
2 celery ribs, diced
1 small fennel bulb, diced
2 small onions, diced
2 cloves garlic, minced
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon ground cloves
1 tablespoon parsley, chopped
1 tablespoon thyme, chopped
olive oil, for sauteeing
Directions:
- 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.
Level of Difficulty:
Moderate
Prep Time:
45 minutes
Cooking Time:
45 minutes
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