Heat the Dutch oven over medium heat and add the 250 g cubed pancetta.

Cook the pancetta until golden brown and crispy, about 6 to 8 minutes.

Remove the crisp pancetta with a slotted spoon, leaving its rendered fat in the Dutch oven.

Add the 2 sliced leeks and 2 chopped celery stalks to the pancetta fat.

Season the vegetables with part of the sea salt and cracked black pepper, then cook until softened, 5 to 7 minutes.

Stir in the 3 minced garlic cloves and 2 tbsp fresh tarragon.

Cook the garlic and tarragon for 1 minute until fragrant.

Pour in the 3/4 cup dry white wine and bring it to a gentle simmer.

Simmer the wine until reduced by half, about 3 to 5 minutes.

Add the 4 cups lobster stock and 2 cups cubed potatoes to the Dutch oven.

Stir in the 3/4 cup corn and a pinch of sea salt.

Simmer until the potatoes are fork-tender, about 12 to 15 minutes.

Add the 1 cup heavy cream and 2 cups cooked New Brunswick snow crab.

Add the 1 1/2 cups cubed white fish and the zest of 1 lemon.

Stir in the 2 tbsp butter and gently simmer until the white fish is just cooked through, about 5 minutes.

Taste the chowder and adjust the sea salt and cracked black pepper as needed.

Ladle the chowder into 5 serving bowls and top each portion with reserved pancetta.

Garnish with the fresh chives, fresh dill, cracked black pepper, and a squeeze of lemon wedge.