Lobster, Leek and Fennel Chowder

Lobster, Leek and Fennel Chowder
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    organic canola oil

  • 1 Tbsp.
    (15 mL)

    butter

  • 3/4 cup
    (190 mL)

    thinly sliced leeks

  • 1 cup
    (250 mL)

    thinly sliced fennel

  • 1

    tomato, peeled, seeded and diced

  • 1/3 cup + 1 Tbsp.
    (80 mL + 15 mL)

    white wine

  • 2 cups
    (500 mL)

    fish stock

  • 3/4 cup
    (190 mL)

    heavy cream 35% m.f.

  • 1/2 bag

    fresh Spinach

  • 2 Tbsp.
    (30 mL)

    chopped parsley

  • 1 Tbsp.
    (15 mL)

    chopped tarragon

  • 400 g

    frozen lobster meat

Preparation

Heat oil and butter in a pan on low.

Add leeks and fennel and sweat, covered, for 10 minutes.

Add tomato and cook uncovered for 5 minutes.

Turn heat up to medium, add white wine and reduce by half.

Stir in fish stock, bring to a boil, then lower heat and simmer for 10 minutes.

Stir in cream and simmer for another 10 minutes.

Add spinach, parsley and tarragon.

Chop lobster meat into largish pieces and add to chowder.

Adjust seasoning, bring to a boil, and serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007