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)
Homemade Chili Powder
Grilled Cheese Sandwiches with
Put all of the spices in a coffee or spice grinder and blend until the mixture becomes a fine powder.
You will not need all of the chili powder, but it keeps very well in a jar in the pantry for another use.
In a medium pot heat olive oil on high heat.
Add the diced shallots and the garlic.
Add the celery and yellow pepper and sweat for about 6 minutes.
Add the kidney beans, the chili powder (to taste) and the tomato paste and cook for about 5 minutes, stirring constantly.
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.
Cook the chili base for about 10 minutes, stirring constantly.
Add the diced lobster meat and 35% cream.
Cook for about 1 minute or until heated through.
Season to taste.
Serve with Grilled Cheese Sandwiches with 6-Year Old Cheddar.
Preheat the oven to 400 degrees F.
Butter the outsides of the brioche slices and lay 3 slices, buttered-sides down, on a board.
Place a slice of the 6-year old cheddar on each slice of bread.
Top the sandwiches with the remaining brioche slices, buttered sides up.
Heat a medium ovenproof frying pan on medium-high heat.
Put the sandwiches in the pan and cook for about 4 minutes per side or until browned.
Put the pan in the oven and continue cooking the sandwiches for about 3 to 4 minutes or until the cheese melts.
Cut the grilled cheeses into triangles.
Serve with the Lobster Chili.