Lobster Chili Recipe

Lobster Chili is a great way to turn some extra lobster into a delicious dish. This recipe is can be finished in 30 minutes or less and will keep your guests coming back for more.

Serves 4

Ingredients

3 medium shallots

2 medium cloves garlic

1 medium yellow bell pepper

2 ribs celery

8 to 10 ounces cooked lobster meat (from 2 lobster tails)

1 tablespoon olive oil

15-ounce can kidney beans, rinsed and drained

2 to 3 tablespoons homemade or store-bought chili powder

1/4 cup tomato paste

1 cup fish stock (may substitute 1/2 teaspoon seafood base seasoning paste mixed with 1 cup very hot water)

1/4 cup water

1/2 cup heavy cream

Directions

Mince the shallots and garlic; stem and seed the bell pepper, then finely chop it and the celery (about 1 cup each). Cut the cooked lobster meat into large dice.

Heat the oil in a large, heavy-bottomed pot over medium heat until it shimmers. Add the minced and chopped vegetables; cook for 6 minutes, stirring occasionally, until they have softened.

Add the kidney beans, chili powder and tomato paste; cook for 5 minutes, stirring constantly. The mixture will be thick; add the stock, stirring to combine. Cook for 8 minutes, stirring often. Add the water and cook for 1 to 2 minutes.

Add the diced lobster meat and the cream, stirring gently to combine. Cook for 1 minute, or just until those ingredients are heated through.

Taste and adjust the seasoning as necessary. Divide among individual bowls; serve hot.

Enjoy your Lobster Chili!