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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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