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Photo: <a href="http://www.flickr.com/photos/rakka/">Rakka</a> on Flickr
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. 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 sumptuous dinner.

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.