If necessary, cook lobster. Cool in cold water. Remove meat from shell and cut into bite sized pieces. Set aside until needed.
Soak fiddleheads in cold water for 15 minutes then rinse well. Cook in boiling salted water 5 - 15 minutes. Drain then plunge in ice water until cool. Drain well and set aside.
In a large pan over medium-high heat, cook pancetta until just crisp, about 3 minutes. Add oil and butter and stir until butter melts. Add onion, garlic, carrot, leek, celery, fennel and salt. Cook unti lonion is translucent, about 3 minutes. Stir in four and cook for 1 minute. Slowly stir in stock until thickened. Add potato, bay leaves, paprika and saffron. Reduce heat and simmer, partly covered, for 20 minutes.
Add milk, pepper, tarragon, fiddleheads, and lobster. Partly cover and return to simmer for about 5 minutes. Do not boil.
Discard bay leaves and garnish with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (423g)|
|Recipe Makes: 8|
|Calories from Fat: 87 (32%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 96.8mg||30 %|
|Sodium 1114.7mg||38 %|
|Potassium 772.1mg||20 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 18.2g|
|Protein 25.2g||36 %|
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Calories per serving: 268
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