Springtime hodge podge with whole lobster and fennel

When the first real warmth of spring hits the East Coast, the kitchens of Atlantic Canada start humming with something a little brighter, a little greener, and — let’s be honest — a little indulgent. For me, nothing says coastal spring like a proper hodge podge: tender garden vegetables, rich cream, and a whole lot of heart. But this version? It’s a game changer. We’ve taken the humble Nova Scotian classic and elevated it with the sweet brininess of whole lobster and the delicate, herbaceous crunch of fresh fennel.

The inspiration

Traditionally, hodge podge is a celebration of the first local vegetables: baby potatoes, carrots, and peas simmered gently in cream and butter. It’s comforting, rustic, and rooted in simplicity. But as someone who believes in honoring tradition while making it your own, I couldn’t help but wonder: What if we layered in more flavor? What if we took the bounty of the sea and married it to the earthiness of the garden?

The result is this: a creamy, silky stew of spring vegetables infused with the sweetness of lobster and the subtle licorice notes of fennel. The dish stays true to its heritage while becoming something entirely new.

Why it works

The beauty of this dish lies in balance. The rich cream sauce is tempered by the brightness of fresh dill and the reserved vegetable cooking water. The lobster, added at the end, brings decadence without overpowering. Fennel slips in as the unexpected guest — not loud or showy, but unforgettable once you taste it. Its gentle anise flavor lifts the dish and pairs especially well with seafood and cream.

Every element of this hodge podge has a purpose. Nothing is filler. And that’s what makes it sing.

Serving suggestions

This is a meal that doesn’t need much help. Serve it in a shallow bowl with a hunk of crusty bread to soak up the sauce, or pair it with a chilled glass of dry Riesling or a buttery Chardonnay. If you want to go full Maritime, a biscuit on the side never hurts.

And if you’ve got access to fresh lobster during the season — don’t hold back. This is the time to let it shine.

Final thoughts

Spring cooking is all about renewal, freshness, and joy. This hodge podge brings all three to the table in a way that feels both comforting and elevated. It’s simple enough to make on a quiet evening but special enough to serve to guests. Whether you’re celebrating the season, hosting a gathering, or just craving something that reminds you of home with a twist — this one’s for you.

Let me know how it turns out if you make it, and don’t be afraid to put your own spin on it. That’s what cooking is all about.

A very generous thank you to Nova Scotia Loyal for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you

Springtime Hodge Podge with whole Lobster and Fennel

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• Author: The Kilted Chef

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Ingredients

Units USM Scale 1x2x3x

• Vegetables:
• 2 cups baby carrots
• 2 pounds mini potatoes
• 2 cups sugar snap peas
• 1 fennel bulb, trimmed, cored, and thinly sliced (reserve fronds for garnish if desired)

Cream Sauce:

• 2 cups heavy cream
• 1/2 cup butter
• 4 sprigs fresh dill

Seafood:

• 2 whole cooked lobsters (about 1 1/2–2 pounds each), claws and tails removed from shells, bodies reserved for optional stock

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Instructions

INSTRUCTIONS

1. 1. Prepare the Vegetables:
2. Wash the baby carrots and mini potatoes.
3. Trim sugar snap peas.
4. Slice the fennel bulb into thin strips.
5. Bring 4 cups of water to a boil in a large pot.
6. Add carrots, potatoes, and fennel. Cover and cook over medium heat for 15 minutes.
7. Add sugar snap peas, cover again, and cook for another 8–10 minutes or until all vegetables are fork-tender.
8. 2. Make the Cream Sauce:
9. While vegetables cook, heat the heavy cream, butter, and dill sprigs in a saucepan over medium heat.
10. Stir gently and bring just below a boil. Remove from heat and discard the dill sprigs.
11. 3. Combine and Add Lobster:
12. Drain the vegetables, reserving 2 cups of the cooking water.
13. Stir the reserved water into the cream sauce to loosen and add depth.
14. Return vegetables to the pot over low heat. Pour in the cream sauce and stir gently to coat.
15. Fold in the cooked lobster meat, including claw and tail pieces, allowing it to warm through gently for 3–5 minutes.
16. 4. Serve:
17. Spoon into warm bowls, making sure each portion has a bit of everything—potatoes, vegetables, and generous lobster.
18. Garnish with chopped fennel fronds and extra dill if desired.
19. Serve hot with crusty bread or herb biscuits.

NOTES

The fennel adds a subtle anise flavor that pairs beautifully with the richness of the cream and sweetness of the lobster.

To intensify the seafood depth, simmer lobster bodies with aromatics for 20 minutes and use the strained broth in place of the reserved vegetable liquid.