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Lobster Chili

Food Network Canada
YIELDS
6 servings

Recipe courtesy of Jason Rosso, Executive Chef, Peller Estates Winery Restaurant.

You can make the chili, without the lobster, a day in advance. Just add the lobster meat and cream at the last minute. Yield is 6 servings.

Jason’s wine recommendations for this dish are:

Peller Estates Vineyard Series Gewurztraminer (2000); Private Reserve Series Sauvignon Blanc ‘Barrel-Aged’ (2000); Vineyard Series Riesling ‘Semi Dry’ (2000)

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Ingredients

Homemade Chili Powder

6
Tbsp paprika
2
Tbsp turmeric
1
Tbsp chili flakes
1
tsp cumin
1
tsp dried oregano
½
tsp cayenne pepper
½
tsp garlic powder
½
tsp salt
¼
tsp ground cloves

Lobster Chili

1
Tbsp olive oil
3
shallots, diced
2
cloves garlic, minced
2
stalks celery, diced
1
yellow pepper, diced
1 15
oz can kidney beans
3
tbsp. Homemade Chili Powder, or to taste
¼
cup tomato paste
1
cup fish or lobster stock
2 1 ¼
lb(s) lobsters, cooked, shelled, diced
½
cup whipping (35%) cream

Grilled Cheese Sandwiches with

2
Tbsp butter, at room temperature
6
slices fresh brioche bread
3
large slices 6-year old cheddar cheese, preferably raw milk cheddar cheese
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Directions

Step 1

Put all of the spices in a coffee or spice grinder and blend until the mixture becomes a fine powder.

Step 2

You will not need all of the chili powder, but it keeps very well in a jar in the pantry for another use.

Step 3

In a medium pot heat olive oil on high heat.

Step 4

Add the diced shallots and the garlic.

Step 5

Add the celery and yellow pepper and sweat for about 6 minutes.

Step 6

Add the kidney beans, the chili powder (to taste) and the tomato paste and cook for about 5 minutes, stirring constantly.

Step 7

Mixture will seem very thick so add the fish stock to thin it out to your desired consistency. You may need a little water to thin it down as well.

Step 8

Cook the chili base for about 10 minutes, stirring constantly.

Step 9

Add the diced lobster meat and 35% cream.

Step 10

Cook for about 1 minute or until heated through.

Step 11

Season to taste.

Step 12

Serve with Grilled Cheese Sandwiches with 6-Year Old Cheddar.

Step 13

Preheat the oven to 400 degrees F.

Step 14

Butter the outsides of the brioche slices and lay 3 slices, buttered-sides down, on a board.

Step 15

Place a slice of the 6-year old cheddar on each slice of bread.

Step 16

Top the sandwiches with the remaining brioche slices, buttered sides up.

Step 17

Heat a medium ovenproof frying pan on medium-high heat.

Step 18

Put the sandwiches in the pan and cook for about 4 minutes per side or until browned.

Step 19

Put the pan in the oven and continue cooking the sandwiches for about 3 to 4 minutes or until the cheese melts.

Step 20

Cut the grilled cheeses into triangles.

Step 21

Serve with the Lobster Chili.

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