Lobster cassoulet
This regional dish from the Pyrenees is traditionally made creamy using duck or goose fat. Our variation contains chorizo and lobster.
Allergens and dietary requirements
- Crustaceans
- Fish
- Cow's milk
- Lactose
- Celery
Ingredients
5
lobsterscourt bouillon
300
g
white beans200
g
chorizo2
red sweet peppers1
l
lobster bisque6
shallots4
cloves
garlicbutter
olive oil
thyme
rosemary
as needed
salt and pepper