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.
- 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
- 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.