Lobster Chowder (New Brunswick)

This creamy and savoury dish combines the sweet taste of New Brunswick lobster with the rich flavours of pancetta, leeks, and white fish, all simmered together in a flavourful broth. Each spoonful is a taste of maritime comfort, perfect for warming up on a chilly evening or impressing guests. With a hint of tarragon and a touch of lemon zest, this Canadian seafood chowder is a delightful blend of flavours that will transport you straight to the seaside with every bite.

pancetta, cubed (250 g)
2 leeks, ends removed, cleaned and thinly sliced
2 stalks celery, finely chopped
sea salt
black pepper, freshly ground
3 cloves garlic, minced
2 Tbsp. tarragon leaves, minced
¾ cup dry white wine
4 cups New Brunswick lobster or fish stock
2 cups New Brunswick potatoes, cubed
1 pinch sea salt
1 cup heavy cream
2 cups New Brunswick lobster meat, cooked, chopped
1½ cups white fish, such as like cod or haddock, cubed
1 lemon, freshly zested
2 Tbsp. butter

Garnish:
2 Tbsp. fresh chives, minced
2 Tbsp. fresh dill, minced
black pepper, freshly ground
lemon wedges

Heat a Dutch oven over medium heat and add your pancetta. Cook until golden brown and crispy, then remove with a slotted spoon (leaving the fat in the pan) and set aside.

Go in with your leeks and celery, season with salt and pepper. Cook until softened, about 5-7 minutes. Add your garlic and tarragon, cook for 1 minute more, then add the white wine, bring to a simmer and reduce by half.

Add the lobster stock and potatoes, season with a good pinch of salt, then cook until the potatoes are just fork-tender.

Add the heavy cream, lobster, white fish, lemon zest, butter and cook until the fish is just cooked through, about 5 minutes. Taste, then adjust seasoning as necessary.

Plate up, then top with your reserved pancetta, a sprinkle of fresh chives and dill, cracked black pepper and a squeeze of lemon.

Makes 4-6 servings.