Dennis Prescott

Lobster, Pancetta, & Whitefish Chowder

Makes 4 – 6 servings

250 grams cubed pancetta
2 leeks, ends removed, cleaned, and thinly sliced
2 celery stalks, finely chopped
3 garlic cloves, minced
2 tablespoons minced tarragon leaves
3/4 cup dry white wine
4 cups lobster stock (or fish stock)
1 cup heavy cream
2 cups cubed potatoes
2 cups cooked lobster meat, chopped
1 1/2 cups cubed white fish (like cod or haddock)
Zest of 1 lemon
2 tablespoons butter
2 tablespoons minced fresh chives
2 tablespoons minced fresh dill
Sea salt and cracked black pepper

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, and cook until softened, about 5 – 7 minutes. Add your garlic and tarragon, cook for 1 minute, 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. Delicious!