Lobster Cassoulet Recipe

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.

Lobster Cassoulet Recipe
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  • 1 (15.5 ounce) can white navy beans
  • 1 pound lobster meat
  • 2 cups lobster stock
  • 2 carrots
  • 2 celery ribs
  • 1 small fennel bulb
  • 2 small onions
  • 2 cloves garlic
  • 1 (14 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cloves
  • 1 tablespoon parsley
  • 1 tablespoon thyme
  • olive oil
  1. In a large pot over medium heat, cook vegetables until translucent, about 5-10 minutes and season with salt and pepper.
  2. Add diced tomato, lobster stock, and navy beans. Stir in tomato paste and clove.
  3. Simmer for 30 minutes.
  4. To finish, fold in lobster and fresh herbs. Adjust seasoning with salt and pepper.
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