Fiddlehead and Lobster Chowder

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.